Not-Too-Spicy Taco Soup

(from Pat Hall)

This is one of the three soups Pat served Liz and me on that cold, winter day I told you about. This soup was our favorite and has become our kids’ as well as our friends’ favorite. I usually double the recipe so we’ll have leftovers or so we’ll have some to take to someone in need of a meal.

Other than frying the hamburger, you basically open the cans of the below ingredients and throw them in. No rocket science here! I make mine in a crock pot so it can simmer all day. Great for football game watchin’ or tailgatin’.

Ingredients:
1 pound of hamburger
½ chopped onion (I omit this, not being a fan of onions, so you decide.)
1 can white corn
1 can ranch beans
1 can Rotel tomatoes
1 can diced tomatoes
1 can pinto beans (Here I substitute black beans only because I’m not endeared to pinto beans and because the black beans make the soup more Mexican-ish. Any educated chef just rolled his eyes over that little comment.)
1 can diced green chilies
1 package taco seasoning
1 package ranch dressing

Directions:

• Brown the hamburger, draining off the grease.

• Add the taco seasoning with the required amount of water, stirring until thickened.

• Set aside so that if you’re using the onion, you can brown it in a separate pan with a little bit of olive oil.

• Once the onion is browned, you can add all the cans, the meat, and the ranch mix, allowing it all to simmer.

• Either a big soup pot on the stove or a crock pot works well.

Pat has tried this with Italian sausage instead of hamburger and said it’s good that way too. We both like serving this with a little bit of sour cream, shredded cheddar cheese and corn bread, Fritos, or tortilla chips. Enjoy!