Taco Soup

One of my favorite foods ever has to be taco soup. I love how hearty and comforting it is. My taco soup recipe happened by mistake. One night my mom and I were making chili and instead of chili powder, we accidentally put in taco seasoning and the rest is history. We added a few more ingredients and ended up with our version of taco soup. It was delicious. My kids are fairly picky eaters, but none of them complain when I make this. We like to scoop it into corn chips when we eat it. The chips somehow complete the meal. Taco soup is also one of those foods that tastes better the second day, so it is perfect for leftovers. Great for busy moms. Do you have an accidental recipe? Please share.

Taco Soup

2.5 lbs 80/20 ground chuck
1 white onion, chopped
6 cloves garlic, grated
1 package taco seasoning
1 tablespoon ranch dressing powder
1 can ranch style beans, undrained
2 cups frozen corn kernels
2 cans fire roasted tomatoes
3 cups tomato juice
1 teaspoon cumin
1 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
sour cream for garnish
shredded cheese for garnish

Cook the ground chuck until done. Drain well and set aside. Add about a tablespoon of olive oil to a pot or dutch oven over medium heat. Add in chopped onion and grated garlic. Let cook until onions are translucent. Add the ground chuck to the onion mixture. Add in the fire roasted tomatoes. Add in the ranch style beans and corn. Add in the tomatoe sauce and stir. Put in the package of taco seasoning, along with the ranch dressing powder, cumin, chili powder, salt and pepper. Stir. Cook until the soup begins to simmer, about 20 minutes. Turn down to medium-low heat, cook for another 20 to 25 minutes. Serve with sour cream and shredded cheese if desired.