Ranch Taco Soup - Savoryslurper

Ingredients

1 pound lean ground beef

1 medium onion, chopped

1jalapeno pepper, seeded and minced

2 (15 ounce) cans crushed tomatoes

2 (15 ounce) cans pinto beans, drained

2 ½ cups water

1 (15 ounce) can whole kernel corn, drained

1 (15 ounce) can black beans, rinsed and drained

1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)

1 (3.8 ounce) can sliced black olives, drained

2 tablespoons ranch dressing mix (such as Hidden Valley Ranch®)

1 (1 ounce) envelope taco seasoning mix

Directions

Step 1

Combine ground beef, onion, and jalapeno in a 4-quart soup pot and cook over medium-high heat until beef is cooked through and no longer pink, about 5 minutes.

Step 2

Add crushed tomatoes, pinto beans, water, corn, black beans, diced tomatoes and green chiles, black olives, ranch dressing, and taco seasoning. Mix to combine. Bring soup to a boil, reduce heat, and simmer for 30 minutes.

Cook's Note:

This recipe also works great with chicken.

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