TACO CHEESE SOUP

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 (14 1/2-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 slow cooker or a stockpot. Add the beans, corn, tomatoes, salsa, beef stock,  taco seasoning, velveta cheese and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove(if cooking soup on stove omit cheese and add at the end of cooking time- stir in until it melts) . To serve, top with sour cream, cheese, green onions and crispy tortilla strips.

Tortilla Strips:
3-4 large flour tortilla
vegetable oil
salt

Heat a large skillet. Add 1 inch of oil in skillet and heat to 350 degrees. Cut tortillas into 1/2 inch strips. Add strips in skillet and watch them very carefully so they do not burn.  Turn when brown. They only take a minute so watch them carefully.
Remove from skillet and drain on a paper towel. Salt immediately. Yummy!
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