Black Bean Taco Soup
"This is a hearty soup/stew that is great to make on a chilly day. We usually have it for lunch, but with the addition of a simple salad (such as one consisting of letture, red onion, yellow bell pepper and topped with a basic vinaigrette), cornbread and a caramel flan for dessert, it would make a delicious dinner meal as well."
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 lb ground beef
- 1⁄2 cup chopped onion
- 1 (1 1/4 ounce) package taco seasoning mix
- 1 ounce ranch dressing mix
- 1⁄2 teaspoon ground cumin
- 28 ounces diced tomatoes
- 16 ounces black beans, rinsed and drained
- 15 1⁄4 ounces whole kernel corn, drained
- 14 1⁄2 ounces diced tomatoes with mild green chilies
- 1⁄2 cup shredded cheddar cheese
directions
- In a 4-quart Dutch oven cook ground beef with onions until beef is browned; drain fat. Add taco seasoning, salad dressing mix, cumin, tomatoes, black beans, corn, tomatoes with chiles, and 2 cups water.
- Bring to boiling; reduce heat. Cover and simmer 1 hour. Top with Cheddar cheese, if desired.
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RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
