2 lb. ground chuck 1 onion Salt and pepper to taste 2 tlbsp chili powder 1 tblsp cumin 2 (15-16 oz.) cans stewed tomatoes 1 can Rotel (mild or hot) 1 can yellow corn 1 can pinto beans 1 can kidney beans 1 can chili beans 1 can black beans (rinsed and drained) 1 (4 oz.) can diced green chilies 1 pkg. taco seasoning 1 pkg. Ranch dressing mix 2 c. water
Brown and drain ground meat and onion. Seaon to taste. Add tomatoes, beans (no need to drain except for black beans), and green chilies. Add taco seasoning, dressing mix, and water. Simmer 30-45 minutes. Taste and adjust seasonings.
Delicious! Especially on a cold winter day. Lots of leftovers and the more you reheat it, the better it gets. I always make it when we go camping.
I serve it with shredded chedder or monterrey jack cheese on top then Frito's (original) chips and a dollup of sour cream and green onion.
If you can brown meat and open cans, you can make it. You can also exchange the ground beef for ground turkey or chicken.
Oh yeah, and you might want to buy some Beano too. There is an after affect of eating this hearty soup. If you've ever watched Blazing Saddles scene around the camp fire, you know what I mean.
You don't have to use the beans I suggested, you can really use whatever you want. As long as you have the tomatoes, taco seasoning and dry ranch seasoning/spices with the meat most any bean will work.
You can also exchange the ground beef for ground turkey or chicken.
