Since the weather is starting to get cooler, I love to haul out my soup and chili recipes! I got this recipe from my sister in law years ago and it is one of our family favorites!
This recipe is so easy and inexpensive to make. And it makes a lot, so it’s great to serve a large crowd or to share. I made this today and had some for lunch. I like to put leftovers in single serving size microwavable containers for a quick and easy lunch during the week. This taco bean soup has lots of flavor and is satisfying and filling!
2 lbs. lean ground beef
2 small onions chopped
4 ounce can green chilies (optional)
1 package dry Taco Seasoning Mix
1 package dry Ranch Dressing
3-10 ounce stewed or diced tomatoes
1 can Rotel tomatoes
1-15 oz can kidney beans (drained)
1-15 oz can pinto beans (drained)
Large can Hominy with juice
Brown ground beef and onion. Drain. Add remaining ingredients and cook on stove top until all ingredients are hot and bubbley. Approx. 30 minutes. It’s also good in the crock pot.
Serve warm with shredded cheddar cheese on top with Fritos scoops. Even the kids will love it! Tip: The red container below is microwave, oven and dishwasher safe and comes with a lid. I put leftovers in these containers for ease of reheating.