Ingredients:
2 lbs ground beef
2 cups diced onion (I forgot to put this into mine and still awesome!)
2 (15 1/2 oz.) can pinto beans, drained and rinsed
1 (15 1/2 oz.) can black beans, drained and rinsed
2 cups frozen corn
1 (14 1/4 oz.) can Mexican-style stewed tomatoes (I used Rotel)
1 (14 1/2 oz.) jar mild salsa
1 32 oz. beef broth
2 (1 1/4 oz.) package taco seasoning mix
1 (1 oz.) pkg ranch salad dressing mix
1 medium pkg mild Mexican Velveeta cheese, cubed
Garnishes:
Sour Cream
Graded Sharp Cheddar Cheese
Green Onions, sliced
Cilantro
Tortilla Strips - See Below
Baked Tortilla Strips
Heat oven to 350 degrees. Cut tortillas into strips. Place on baking sheet. Sprinkle with oil and salt and bake for about 10 minutes (I sprayed with a non-stick spray and sprinkled Kosher salt).
Directions for Soup:
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer to slow cooker or a stock pot. Add the beans, corn, tomatoes, salsa, beef stock, taco seasoning, Velveeta cheese (only if cooking in crock pot), and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours (an hour in a stock pot). If cooking on stove, add cheese into soup after finished cooking, stir to melt in. Serve with garnishes on top.
I personally would recommend using tortilla chips from the store as the home made ones were tough to eat in the soup.
I want to make sure I give all the credit to Red Couch Recipes for this amazing soup. You want to check out that blog.
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