Taco Soup

I'll start off with saying I'm sorry. I'm sorry for not taking any pictures of the soup. I'm sorry because now you'll always be craving this soup. I'm sorry because it might have burned your mouth.

I'm not a huge fan of most of the ingredients, but when you put them together — goodness — it's like heaven. Well, actually it's really hot so it's probably more like ... anyways, it's good.

Ingredients:

1-2 pounds of ground beef

1 onion, chopped

2 cans of pinto beans

2 cans of pink (or red) kidney beans

1 can of corn

1 can of Mexican style stewed tomatoes

1 can of diced tomatoes

1 can of tomatoes with chiles

1 can of diced green chiles (medium)

1 package of taco seasoning

1 package of ranch dip seasoning

First, brown the meat. While you're browning the meat, put all of the other ingredients in a pot and start cooking. I usually drain everything except the tomatoes and chiles. Once the meat is browned, drain out the grease and throw in the meat. If you're cooking over the stove, leave the soup on for an hour or two. Slow cooker, maybe about five hours.

Top the soup in your bowl with some Fritos, cheese, sour cream, etc.

This recipe is so simple and delicious. It will soon become a favorite.