Santa Fe Soup
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 2 lbs ground beef
- 1 large white onion
- 2 (1 ounce) packages dry ranch dressing mix
- 2 (1 1/4 ounce) packages taco seasoning
- 2 (14 ounce) cans black beans
- 2 (14 ounce) cans diced tomatoes
- 1 (10 ounce) can Rotel Tomatoes
- 2 (14 ounce) cans corn niblets
directions
- brown beef with chopped onion and drain.
- mix all ingredients (do not drain cans) together.
- bring to a boil.
- cover and simmer 30 minutes minimum.
- top servings with sour cream and shredded cheddar if desired.
- serve with tostida scoops.
- This recipe can be cut in half by using one can of everything, one each of seasoning pkgs and half a can of rotel.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very easy to make. I leave out the Rotel tomatoes and the black beans and use kidney beans in their place, which adds color too. As white onions can worsen arthritis, I only use yellow onions; the stronger the onion the sweeter it is after cooking. I serve this with a heaping spoonful of sour cream, a generous sprinkle of grated aged cheddar and a big fist full of Fritos on top. The longer you keep this, the more robust the flavor becomes. (Save up to a week). It freezes VERY WELL. It truly is a crowd pleaser and kids love it. One of the best all around fall and winter recipes I have in my recipe box.
see 1 more reviews
RECIPE SUBMITTED BY
Smilynn
Prattville, AL
I love to cook with friends. Grilling out by the pool is one of our favorite pastimes.
One of my passions is surfing for new recipes. I love to travel. If had a carefree free month off I would propably start my travels by driving up the east and west coasts visiting winerys and looking for great local restaurants. My pet peeves are people that talk with food in their mouths, or eat while talking on the phone and double dipping breadsticks or chips.