taco soup

This soup is sure to make you feel cozy during these cold winter months.  

You can expect the familiar taco taste but with a warm, spicy kick.  

Here's what you'll need:

1 lb. of beef or chicken

2 cans of Rotel (tomatoes)

1 can black beans, drained

1 can of creamed corn (or frozen)

2 cans Pinto beans, drained

1 can chicken broth

1 pkg. ranch dressing

1 pkg. taco seasoning mix

Brown hamburger or chicken and drain.

Add ranch dressing and taco seasoning.

Mix into meat and stir well.

 Add the rest of the ingredients.

Bring to boil.

Reduce heat.

Allow to simmer, covered, for 30 minutes.

Serve over corn chips or tortilla chips.

Sprinkle with grated cheese.

Enjoy!

P.S.  I substituted kidney beans

for the pinto beans.

I have about 10 cans(!)

of kidney beans in my pantry

that I received from WIC.

So I'm trying to use them up.