Taco Soup For The Win

This crowd-pleasing recipe for Taco Soup comes from a dear friend, Cindy Jump, who is also an amazing person and cook. So many of my favorite recipes come from her. I have shared this recipe in previous posts but with so many recent requests, I decided to make a new post with a few tweaks that I have learned over the years. Enjoy! TACO SOUP 1 large onion, diced 3-4 cloves fresh garlic, minced 1-2 T olive oil 1 lb ground beef or turkey or no meat at all 2 packets taco seasoning mix 2 packets ranch seasoning mix 1-2 C Water 1-2 small cans mild Rotel 1 small (15 oz) can tomato sauce 1 small (15 oz) can diced tomatoes 2 cans white shoepeg corn (yellow corn works well, also) 4-6 (15 oz size) cans of any combination of beans (pinto, kidney, black, navy, white, etc) To prepare: Open all the cans of beans and corn, rinse well, and place in slow-cooker/crock-pot In a large skillet, on very low heat, saute the onion and garlic in olive oil. Add the onion first and garlic once the onions become soft and transparent. Remove from skillet when both a soft. Add ground beef to skillet and brown. Once ground beef is browned, add the onion and garlic. Next, add the packets of seasoning mix, water, Rotel, tomato sause and diced tomatoes. Stir well so the seasoning mix is blended in. Pour the ground beef mixture over the bean/corn mixture. Stir well. Simmer on high for 2-4 hours or low for 4-6 hours. Serve with shredded cheddar cheese, tortilla chips, and sour cream for toppings.