Taco Soup
As soon as the weather gets the least bit nippy, this stuff hits the table.
1 lb. Ground beef
2 cans Ranch Style beans; chili beans; pinto beans; red beans; whatever
your family likes....do NOT drain
2 cans (14.5 oz) diced tomatoes, Southwest-style if they have it, but no
big deal if it's plain...do NOT drain
2 cans corn (though I usually just use one, or maybe one full size and
one small size)....I use vacuum packed so draining isn't a factor
1 packet taco seasoning (though I've used my own chili powder and cumin
when I didn't have it)
1 packet Ranch dressing mix (I've forgotten this as often as I've used it,
or used a tablespoon or so of buttermilk powder)
If you like onions and have one, by all means, chop it and brown it along
with the ground beef. Technically one is supposed to add the taco seasoning to
the ground beef so it all browns together, but I mostly forget to add it then.
Can't tell the difference, personally. If you think of it, toss it in with the
beef; if you don't, add it with the canned stuff.
Once the beef's browned, drain it then dump in everything else EXCEPT the
Ranch dressing mix. Just open cans and dump. Could not possibly be
any easier.
Simmer for maybe half an hour, though it can sit and simmer for ages if
need be (would probably want to add water occasionally, though). A few minutes
before you're planning on serving it, add the Ranch dressing. However, I've
seen recipes calling for it to be added with the canned ingredients, so there
one is.
Some people like to throw in a can of Ro-Tel, but I fear that might be a
little much for Dmitry. He adores
this soup but has never had it with Ro-Tel.
If you like a really soupy soup, you may want to add a little
water to the whole thing.
We're partial to garnishing it till it darn near disappears from sight with sour cream, shredded cheese, and tortilla chips.