Picture Perfect Cooking

Can there be too many versions of taco soup?  I don’t think so, especially when it originates from a local source.  A lot of local churches produce cookbooks for fundraisers and this recipe comes from a co-worker’s church.  Well, the original comes from this cookbook, but I changed it up a little or maybe a lot.  This called for three different kinds of beans and I am just not a huge bean eater so I pared that down to one kind.  I also cut back on the amount of ground beef to make it a little more economical and it didn’t hurt the taste at all.

1 lb. ground beef

1 15oz. can pinto beans

2 10oz. cans chopped tomatoes with green chiles

1 29oz. can tomato sauce

1 1/2 cups beef broth

1 pkg. ranch dressing mix

1/2 cup chopped onion

1 can Mexicorn

1 pkg. taco seasoning

Cook the ground beef and onion until the beef is cooked through.  Rinse and drain beans.  Mix all of the ingredients together in a large pot and simmer on medium-low for 30 minutes.  Top with shredded cheese if desired.  If the soup is thicker than you want, add about 2 cups of water while it is simmering. 

That’s all there is to it. Enjoy!