Hands down, this is hubby's favorite meal. I make it in double batches and freeze individual servings.
2 pounds ground beef or ground pork
1 onion, chopped
1 green bell pepper, chopped
1 15 1/2-ounce can black beans
1 15 1/2-ounce can pinto beans
1 15-ounce can Mexicorn
1 15 1/2-ounce can whole kernal corn
2 28-ounce cans diced tomatoes
1 10-ounce can tomatoes with chilies (Rotel)
2 4-ounce cans chopped green chilies
2 16-ounce cans chicken broth
1 package taco seasoning mix
1 package ranch salad dressing mix
In a heavy skillet, brown ground meat over medium-high heat.
Break large clumps into small pieces as meat cooks.
Drain meat and place in large stew pot, reserving drippings.
Return drippings to skillet.
Add onions and green bell pepper.
Continue cooking over medium-high heat, stirring frequently, until onions are translucent.
Drain and add vegetables to stew pot.
Open all beans and pour into a large colander.
Rinse and drain.
Add beans to stew pot.
Add remaining ingredients except ranch dressing mix to stew pot.
Slowly bring to a boil and simmer, stirring occasionally, for 6-8 hours.
Before serving, pour ranch dressing mix into a small bowl.
Slowly stir 1/4 cup soup broth into bowl. Stir until all mix is dissolved.
Stir into soup.
Continue simmering until mixture thickens very slightly.
Serve with tortilla chips. If desired, top with grated cheese or sour cream.
Note: Taco Soup may be made in a crock pot. When making in a crock pot, do not double.