RCI-SP.003.0664.001
Taco Soup II
Taco Soup II from the Recidemia collection
Prep5 min
Cook10 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 2 lbs
- 1½ cups
- x 16 oz jar Tejano salsa1 unitmedium
- 8 oz
- 1 lb
- 1 unit
- or 1½ cups shoe peg corn (add juice if canned)1 can
- x 16 oz jar Tejano taco mix1 unit
- pkg. dry ranch dressing1 unit
- garlic1 unitsalt and pepper to taste
Method
1
Heat a large pot or Dutch oven over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks until fully browned, about 5–7 minutes. Drain excess fat if needed.
2
Stir in the chopped onion and minced garlic, cooking until softened and fragrant, approximately 2 minutes.
3
Add the Tejano salsa, pinto beans (with their liquid), shoe peg corn (with juice if canned), Tejano taco mix, and dry ranch dressing to the pot.
1 minutes
4
Cut the Velveeta cheese into cubes and add to the pot, stirring frequently until the cheese is completely melted and incorporated.
5
Simmer the soup over medium heat for 10 minutes, stirring occasionally to prevent sticking on the bottom.
10 minutes
6
Stir in the sour cream until fully blended and smooth throughout the soup.
1 minutes
7
Taste and adjust seasoning with salt and pepper as needed, then simmer for an additional 3–5 minutes to allow flavors to meld.
8
Ladle into bowls and serve hot, optionally garnished with additional sour cream, diced onion, or crushed tortilla chips.