I had a recipe for taco soup that I have always used, but one of our 'Sweet Tea and Cornbread' readers was sweet enough to send me her recipe and I thought I liked parts of it better, so this is her recipe with a little of mine combined and it turns out delicious. Here is what you'll need:
1 - 1 1/2 lb. ground chuck, browned
1 medium onion diced
1 pkg. ranch dressing mix
1 pkg. taco seasoning
1 can Rotel tomatoes with chilies
1 15 oz. can tomato sauce
2 15oz. cans Ranch style beans (can use chili beans, pinto beans or black beans)
1 15oz. can yellow niblets corn, drained or 1 (12 oz.) bag of frozen corn
3 cups of water
dash of black pepper
dash of garlic powder
shredded cheddar cheese
Frito's or tortilla chips
Add all of the other ingredients and bring to a boil. Stir and turn heat down to simmer and cook for about 30 to 45 minutes. The flavor improves the longer it simmers. If you want to do this in the slow cooker, brown the beef and onion, drain and place along with all of the other ingredients in the slow cooker. Reduce the water to 2 cups. Cook on low for 6-8 hours.
I like to serve this soup with various garnishes on the side so everyone can fix it the way they like!