Taco Soup

I’m reupping a fan favorite (and Ellison favorite, too) for this month, especially for Halloween. For the spookiest night of the year, I love to make a huge pot of Taco Soup. I discovered this recipe at a book club years ago, and as it is naturally gluten-free, immediately added it to my repertoire. It is quick, easy, filling, and delicious, and works with any ground protein you like. Versatility, thy name is taco soup!

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Ingredients:

• 2 pounds ground beef

• 1 package taco seasoning mix

• 1 1/2 cups water

• 15 ounce can mild chili beans

• 15 ounce can whole kernel corn, drained

• 15 ounce can pinto beans, rinsed and drained

• 14.5 ounce can diced tomatoes

• 10 ounce can diced tomatoes with green chili peppers

• 4 ounce can chopped green chilies

• 1 package ranch salad dressing mix

• Corn chips and sour cream for garnish (optional)

Directions:

1. In a Dutch oven or large kettle, cook beef over medium heat until no longer pink; drain.

2. Add taco seasoning and mix well. Stir in remaining ingredients. 

3. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. 

4. Serve with chips or add a dollop of sour cream.

This recipe was originally shared on J.T. Ellison’s newsletter.