Taco Cheese Soup

Nom, nom, nom. This is capital G-O-O-D good. Michael said I should make this and invite people over. I just think it is a super easy, super yummy supper.

Taco Cheese Soup
from StoneGable


2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans, drained and rinsed
1 (15 1/2-ounce) can black beans, drained and rinsed
2 cups frozen corn
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (16 ounce) jar mild salsa
1 32oz. box beef broth
2 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
1 medium pkg mild mexican velveta cheese, cubed
Crisy Tortilla Strips- recipe follows
Sour cream, for garnish
Grated sharp cheese, for garnish
chopped green onions, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large stockpot.

Add the beans, corn, tomatoes, salsa, beef stock, taco seasoning and ranch dressing mix, and simmer over low heat for about 1 hour.

After about an hour add the velveeta cheese and stir until completely melted.


To serve, I think that all it needs is some crunch so tortilla chips are it for me, okay maybe a dallop of sourcream too. The choice is yours and yours alone.

Yum,