Name: Taco Soup
Ingredients: 2 lbs extra-lean ground beef; 1/2 cup diced white onion (or 3 Tbsp onion powder); 1/2 tsp salt; 1/2 tsp paprika; 1 tsp pepper; 2 14.5 oz cans diced tomatoes; 1 envelope powdered Hidden Valley Ranch dressing; 2 cups beef broth; 1-1/2 cups shredded cheddar or; Taco cheese; 1 cup fat-free sour cream; 1 large bag corn chips

Taco Soup

Course

Soups

Cuisine

American

Servings

Ingredients

2 lbs extra-lean ground beef
1/2 cup diced white onion or 3 Tbsp onion powder
1/2 tsp salt
1/2 tsp paprika
1 tsp pepper
2 14.5 oz cans diced tomatoes
1 envelope powdered Hidden Valley Ranch dressing
2 cups beef broth
1-1/2 cups shredded cheddar or
Taco cheese
1 cup fat-free sour cream
1 large bag corn chips

Course

Soups

Cuisine

American

Servings

Ingredients

2 lbs extra-lean ground beef
1/2 cup diced white onion or 3 Tbsp onion powder
1/2 tsp salt
1/2 tsp paprika
1 tsp pepper
2 14.5 oz cans diced tomatoes
1 envelope powdered Hidden Valley Ranch dressing
2 cups beef broth
1-1/2 cups shredded cheddar or
Taco cheese
1 cup fat-free sour cream
1 large bag corn chips

Instructions

Brown the ground beef in a pan with onions and seasonings.
Drain fat.
Place meat in crock pot and add tomatoes, ranch dressing, and beef broth.
Cook on high in crock pot for 1.5 hours.
There are two ways to enjoy Taco Soup: First, line the bottom of the soup bowl with corn chips, then top with soup, shredded cheese, and a dollop of sour cream. The second is to serve the soup and add all three toppings as desired.

Recipe Notes

Recipe courtesy of Dianna Hitchler, Onalaska, WI.

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