Recipe
Soup, Chili & Stew
Ranch Taco Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. ground beef, browned and drained | ||
| 1 onion, chopped | ||
| 1 (4 oz) can chopped green chilies | ||
| ¼ tsp. pepper | ||
| 1 envelope(s) taco seasoning | ||
| 1 envelope(s) Hidden Valley ranch dressing mix | ||
| 1 can(s) hominy, drained | ||
| 1 can(s) kidney beans, drained | ||
| 1 can(s) pinto beans, drained | ||
| 2 (16 oz each) cans stewed tomatoes | ||
| 1 can(s) Rotel tomatoes | ||
| 1 ½ c. tomato juice or water | ||
| shredded cheddar cheese and corn chips, for serving |
Directions
- Simmer ground beef, onion, green chilies, pepper, taco seasoning, ranch seasoning, hominy, kidney beans, pinto beans, stewed tomatoes, Rotel tomatoes and tomato juice together for 1 hour.
- Serve in bowls topped with shredded cheese.
- Dip soup out of bowl with corn chips.