Every time I make Taco Soup aka Mexican Chili or introduce it to new friends, it never ever lasts! That’s how good it is! It’s super easy to make, and there’s plenty share with friends!

INGREDIENTS

2 lbs. ground beef
1 onion diced
2 pkg. taco seasoning
2 pkg. ranch dressing (dry)
2 cans white shoe peg corn
14.5 oz. can diced tomatoes
1 can Rotel diced tomatoes w/green chilies
16 oz. can black beans (rinse)
16 oz can kidney beans
16 oz. can pinto beans
2 cups water

First, brown ground beef with onions. (I drain mine.) Then, add dry taco seasoning and ranch dressing and stir. After that, add all remaining ingredients and simmer for 2 hours. There’s several ways to make this recipe your own. I use fresh frozen corn out of the garden instead of shoe peg corn. Another ingredient I switch is…I use fresh canned tomatoes out of the garden. You can even use the regular, mild, or hot Rotel tomatoes.

And last but not least, serve with sour cream, shredded cheese, and tortilla chips. I put a tablespoon of sour cream in my soup bowl and add shredded Sharp Cheddar Cheese! Instead of crackers, I use the tortilla chips! Add as many as you want to your bowl! Finally, check out the Instagram post of Taco Soup AKA Mexican Chili Here!

Other great recipes I make…Iron Skillet Apple Pie Here, Broccoli Salad Here, Blueberry Pie Here