Today is the first day of FALL, aka my favorite season of the year! A season of soups + sweaters + chilly weather. Yes, yes and yes. And to kick off the Fall season, I’m sharing a staple recipe in our house for those cooler nights. Taco soup! It’s such an easy recipe to throw together, and my whole family loves it. You can make this in an hour before dinner time, or you can cook it in the crock pot for those busy weeknights.
- 1 lb ground beef
- 1 onion, chopped
- 2 (15 oz) cans beans; your choice of chili, kidney, or black beans
- 1 (15 oz) can whole kernel corn
- 1 (29 oz) can tomato sauce
- 2 (14.5 oz) cans peeled and diced tomatoes
- 1 (7 oz) can diced green chili peppers
- 1 (1.25 oz) package taco seasoning mix
- 1 (1.25 oz) package dry ranch dressing mix
- Sour cream
- Shredded cheddar cheese
- Corn Chips
- In a medium skillet, cook the ground beef, with the taco seasoning, until browned. Drain and set aside.
- Place all ingredients for the soup in a large stockpot and let simmer for an hour on medium heat, stirring occasionally. You can also place soup ingredients in a crockpot and cook on LOW setting for 8 hours.
- Top individual soup bowls with a dollop of sour cream, shredded cheddar and corn chips.
- I like to use the Simple Truth Organic Tri-Blend can of beans from Kroger.