Taco Soup

I don't know about you, but I just love good ole "comfort food." when the weather is a little nippy outside, nothing says comfort like a big bowl of homemade soup. Most of us don't have all day to cook like our moms & grandmas did, so for all you working moms out there, here is an easy soup that is delicious, hearty, and can be stretched to feed unexpected guests. This is a favorite of my oldest daughter ( who still lives in the midwest; and you know how cold it gets there....BRRRR) in fact she introduced me to it several years ago. I like serving it with a big pan of freshly baked cornbread, but you can also opt to serve it with tortilla chips instead.  I also like to top it with shredded cheese and a dollop of sour cream. Hope y'all enjoy it!........Lulabelle

Taco Soup

1 lb ground beef

1 medium onion, chopped

1 pkg. dry taco seasoning mix

1 pkg. dry Hidden Valley Ranch dressing mix

2 large cans diced tomatoes, undrained

1 can Rotel tomatoes, undrained

1 can black beans

1 can pinto beans

1 can whole kernal corn, drained

Toppings:

sour cream

shredded cheddar cheese

1. In large skillet, brown ground beef, add onions, cook till meat is fully cooked, drain off excess grease.

  2.  In large pot, over medium heat, combine tomatoes, beans, corn, Rotel,    

       and dry seasoning mixes.

  3.  Add meat and onion mixture to pot. Stir well to combine all ingredients.

  4.  Reduce heat to simmer. Cook for an additional 20 minutes till heated

      throughly.

   5. Serve with shredded cheese, and a dollop of sour cream; with corn bread

       or tortilla chips.