...my first ever pot of Taco Soup. We. Loved. It. Even my two picky eaters.
So, here's the recipe I used...
2 lbs ground chuck (Melissa uses ground beef. Cynthia also said you could use ground turkey.)
2 cans Mexican corn (Cynthia's recipe called for shoepeg corn)
2 cans black beans (both Melissa and Cynthia use kidney beans but we prefer black beans)
2 cans diced tomatoes with green chiles
2 pks Hidden Valley Ranch dressing mix
1 & 3/4 pks taco seasoning
2 cans water (instead of water and ranch mix Melissa uses a can of tomato juice)
shredded cheese and sour cream for toppings
tortilla chips or Fritos scoops in place of crackers (we all prefered the Fritos)
Brown chuck & onion; drain.
Add corn, beans, diced tomatoes.
Mix together ranch dressing mix, taco seasoning, and water and add to chuck, veggies mixture.
Stir and let simmer until done.