Easy Taco Soup Recipe
1 envelope taco seasoning
1 can (16 oz) mild chili beans, undrained
1 can (15-1/4 oz) whole kernel corn, drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (14-1/2 oz) stewed tomatoes
1 can (10 oz) diced tomato with green chilies
1 can (4 oz) chopped green chilies, optional
1 envelope ranch salad dressing mix
In a cast iron dutch oven or big pot of your choice, cook beef over medium heat until no longer pink; drain off the liquid.
Add taco seasoning and mix it well.
Stir in the remaining ingredients.
Reduce heat and simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.