Kitchen Guy's
Taco Soup
Off The Shelf

Contact Chef Jim Gray

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Here's what you need:

1 pound ground chuck
1 large onion; chopped
3 15 oz Cans of black beans; undrained
1 15oz can whole kernel corn; undrained
1 15 oz can tomato sauce
1 14 1/2 oz diced tomatoes; undrained

1 4 oz. Can chopped green chile

1 1/2 ounces taco seasoning mix

1/2 ounce Tabasco pepper sauce to taste

1 ounce ranch dressing mix

1 1/2 cups water

 

Here's how to make it:

Cook beef and onions in a Dutch oven over medium high heat until meat is browned and onions are tender, stirring until meat crumbles. Drain excess fat.

 

Stir beans and the remaining ingredients into beef mixture. Bring to a boil. Reduce heat and simmer, uncovered 15 minutes, stirring occasionally. Top with corn chips, shredded lettuce, shopped tomato, sour cream, shredded jack cheese.

Send your questions and comments to me at chefjim@kitchenguy.biz