Ranch-Infused Taco Beef Soup

How many times have you craved the perfect Mexican soup?  This taco soup is absolutely delicious and makes plenty for a crowd or a couple nights of leftovers.  Pair with cornbread muffins and it's the perfect dish that you can whip up in 30 minutes.  A great end to a long weekend!

Ranch-Infused Taco Beef Soup

Recipe courtesy of Sara Potter

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 1 can pinto beans (drain juice into a bowl)
• 1 can white hominy (drain juice into a bowl)
• 1 can sweet whole kernel corn (drain juice into a bowl)
• 1 can diced tomatoes
• 1 can Rotel
• 1 packet taco seasoning
• 1 packet Hidden Valley Ranch seasoning and dressing mix

Directions:

1. Brown ground beef and chopped onion in a large pot.  Season with salt and pepper.
2. While browning, combine the juice of the pinto beans, hominy, and corn in a large bowl.  Mix in the packets of taco seasoning and Hidden Valley Ranch mix and stir well.
3. When the meat has browned, drain the grease.
4. Mix the remaining ingredients in the large pot with the beef and onions.  Stir in the juice mixture and any other spices you'd like to add.  Add water if extra fluid is needed.
5. Simmer on low for 15-20 minutes.