Ingredients
-
1 pound ground Beef
-
2 (16-ounce) cans Kidney Beans
-
1 (15-ounce) can Black Beans
-
2 (12-ounce) cans Ro-Tel Tomato
-
1 (10-ounce) bag frozen Corn
-
1 (10-ounce) can Tomato Sauce
-
1 (1-ounce) package taco Seasoning
-
1 (1-ounce) package Ranch Dressing
-
1 (32-ounce) carton Chicken broth
-
Tortilla Chips
-
Shredded Cheddar Cheese
-
Cilantro
Directions
Tacos have so many different elements to play with. From the meat to the cheese to the tomatoes to the sour cream, it’s like a burst of different flavors melding together in each bite. Now with this soup version, you can throw all those flavors in a thermos and have that delicious taco taste wherever you go.
Steps
|
1
Done
|
In a large saucepan, brown the beef over medium heat. Drain off the excess fat, then transfer the beef to a 6-quart slow cooker. |
|
2
Done
|
Add the kidney beans, black beans, Ro-Tel tomatoes, frozen corn, tomato sauce, taco seasoning mix, ranch dressing mix, and broth. Stir to combine. |
|
3
Done
|
Cook on Low for 6 to 8 hours or on High for 3 to 4 hours. |
|
4
Done
|
Serve in bowls and top with tortilla chips, cheddar cheese, and cilantro. |
