Chunky Taco Soup

Submitted by Kim7459

"I got this recipe from Taste of Home October/November 2004. I made this this for my family and even my picky eater liked it. It is a little bit on the spicy side. So next time I will make it using one plan can of tomatoes and one can of tomatoes with green chilies."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 12

ingredients

• 1 1⁄2 lbs boneless beef sirloin, cut into 3/4 inch cubes
• 1 medium onion, chopped
• 1 tablespoon oil
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 2 (14 1/2 ounce) cans diced tomatoes with green chilies, undrained
• 2 cups water
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 ounce) can cream-style corn
• 1 (1 ounce) envelope hidden valley ranch dressing mix
• 1 (1 1/4 ounce) envelope taco seasoning

directions

1. In large pot brown beef and onion in oil.
2. Add the pinto beans, tomatoes, water, black beans, creamstyle corn, salad dressing mix and taco seasoning.
3. Bring to a boil.
4. Reduce heat; cover and simmer for 20- 30 minutes or until meat is tender.
5. Stiring in between this time every 5 mimutes.

Reviews

[Debbie B]

I made this tonight for dinner and it was good but like you said it was spicy, too spicy for my 5 year old and I even used one can of regular tomatoes. My husband loved it though!