Let’s talk Taco SOUP Tuesday! Currently it is hotter than deep fried Hell outside. Uh-oh, is my Mississippi showing? Either way, that does not change the fact that Fall is on it’s way. See, that’s the thing about us Mississippians. If it’s time for Fall, we do fall things like wear boots, watch football, make taco soup and chili and sweat our butts off doing it. If we waited for it to actually feel right, we would be starting these fall treads in the dead of Winter and that’s simply too long to wait! I will be honest here, I don’t wait for fall to make this taco soup. It’s too yummy and way to easy to whip up on a week night to hold out for Fall. But I do feel more seasonally correct when I make it in the fall. If seasonally correct is even a real thing!
This recipe is my favorite kind of recipe. It’s a one pot, dumping recipe and literally no way to mess it up! You can alter it to your own liking and keep adding to it if you have a lot of guests. It’s the perfect large group/big family recipe. It literally only takes about 30 minutes total cook time and the only manual labor (yes, cooking is manual labor) is browning your meat!
WHAT YOU WILL NEED:
1 can Black beans (rinsed)
1 can Bush’s White Chili Beans in Mild Chili Sauce (NOT drained)
2 cans Ranch Style Beans (NOT drained)
1 can White Shoepeg Corn (drained)
1 pound ground beef
1 4oz packet dry Ranch Seasoning
1 packet taco seasoning
Optional: sour cream, shredded cheese, Tostito’s Scoops for dipping.
1 In a large pot brown the ground beef and strain.
2 Add rinsed black beans, white chili beans, ranch style beans, drain white shoepeg corn, both seasoning packets, and 2 cups of water.
3 Stir until well blended.
4 Cover and let simmer on medium approximately 15 minutes or until contents are warmed through. Stir occasionally.
5 Add desired toppings and serve!