Better than Paula’s Taco Soup…adapted
Ingredients
2 lbs ground beef
1 med onion diced
2 cups diced red, green, yellow bell pepper
1- 1 oz package taco seasoning mix
1- 1 oz package ranch salad dressing mix
1- 10 oz can red enchilada sauce
1- 4.5 oz cans diced green chiles
1- 4.5 oz cans diced jalapenos
2- 15.5 oz cans pinto beans drained and rinsed
2- 15.5 oz can kidney beans drained and rinsed
2- 15.5 oz can black beans drained and rinsed
2- 15.5 oz can cannellini beans drained and rinsed
2- 15.25 oz can whole kernel corn, drained
3- 14.5 oz cans diced tomatoes with green chiles
1 can beef broth
1 can water
Toppers
sliced ripe olives, drained
cheddar cheese gated
sour cream
avocado
chili cheese fritos
In a large dutch oven brown the ground beef and onions. Season the meat with pepper. Drain the excess fat, if needed. Add the green, red, and yellow bell peppers saute a few minutes, add the taco and ranch seasoning mixes. Add the enchilada sauce, green chiles, jalapenos, beans, corn, and tomatoes, Then add one tomato can full of water and the beef broth. Bring to a simmer and simmer over low heat for 1 hour.
Scoop up a bowl and add your toppers serve with cornbread & honey butter and a tossed salad
Tip: you can also throw all this in the crock pot
Brown burger & place burger in the bottom of a large crock pot.
Add onions, green, red, and yellow bell peppers, the taco and ranch seasoning mixes ,enchilada sauce, green chiles, jalapenos, beans, corn, tomatoes and beef broth beef. OMIT the can of water as it will make its own..
Mix well and cook on Low for 6-8 hours.
