Ranch Taco Soup

From: Ruth Ann

1/2 Lb. lean ground beef

1 (1.25 oz.) packet taco seasoning or about 1/4 cup

1 (15.5 oz.) can chili beans, undrained

1 (15.25 oz.) can kidney beans, undrained

1 (15 oz.) can black beans, undrained

1 (14.75 oz.) can cream style corn

1 (14.5 oz.) can stewed tomatoes, undrained

1 c. salsa

1/2 - 1 (1.125 oz.) packet dry ranch dressing mix, to taste

For Serving:

sour cream

chopped green onions

shredded cheese


Brown ground beef in a large pot over medium heat until cooked through.  Add the taco seasoning along with the remaining ingredients and stir to combine.  Use a wooden spoon to break the tomatoes into smaller pieces.  Simmer for 20 minutes and serve with desired toppings.  

 You can also simmer this for longer and allow the liquid to evaporate and have a delicious thick chili instead of soup.