From the kitchen of Janet Cuddigan
Change up your “Taco Tuesday” with this easy-to-make soup with a south of the border flavor.
1 pound lean ground beef
1 medium onion, chopped
1 jalapeno pepper, seeded and minced
2 (15 ounce) cans crushed tomatoes
2 (15 ounce) cans pinto beans, drain
2 ½ cups water
1 (15 ounce) can whole kernel corn, drain
1 (15 ounce) can black beans, drain, rinse
1 (10 ounce) can diced tomatoes and green chiles (such as ROTEL®)
1 (3.8 ounce) can sliced black olives, drain
2 tablespoons ranch dressing mix (such as Hidden Valley Ranch®)
1 (1 ounce) envelope taco seasoning mix
Combine ground beef, onion, and jalapeno in a 4-quart soup pot and cook over medium-high heat until beef is cooked through and no longer pink, about 5 minutes. Add crushed tomatoes, pinto beans, water, corn, black beans, diced tomatoes and green chiles, black olives, ranch dressing, and taco seasoning. Mix to combine. Bring soup to a boil, reduce heat, and simmer for 30 minutes.
Adapted from allrecipes.com