Black Bean Taco Soup

This is a hearty soup/stew that is great to make on a chilly day. We usually have it for lunch, but with the addition of a simple salad (such as one consisting of letture, red onion, yellow bell pepper and topped with a basic vinaigrette), cornbread and a caramel flan for dessert, it would make a delicious dinner meal as well.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 1  lb ground beef
• 1⁄2 cup  chopped onion
• 1 (1 1/4ounce) package  taco seasoning mix
• 1  ounce  ranch dressing mix
• 1⁄2 teaspoon ground cumin
• 28  ounces diced tomatoes
• 16  ounces black beans, rinsed and drained
• 15 1⁄4 ounces whole kernel corn, drained
• 14 1⁄2 ounces diced tomatoes with mild green chilies
• 1⁄2 cup  shredded cheddar cheese

Directions

1. In a 4-quart Dutch oven cook ground beef with onions until beef is browned; drain fat. Add taco seasoning, salad dressing mix, cumin, tomatoes, black beans, corn, tomatoes with chiles, and 2 cups water.
2. Bring to boiling; reduce heat. Cover and simmer 1 hour. Top with Cheddar cheese, if desired.