Ranch Taco Soup

Ingredients

• pound lean ground beef
• medium onion, chopped
• jalapeno pepper, seeded and minced
• 1/2 cup swater
• (15 ounce) can scrushed tomatoes
• (15 ounce) can spinto beans, drained
• (15 ounce) can whole kernel corn, drained
• (15 ounce) can black beans, rinsed and drained
• (10 ounce) can diced tomatoes and green chiles (such as Rotel)
• (3.8 ounce) can slice d black olives, drained
• tablespoon sranch dressing mix (such as Hidden Valley Ranch)
• (1 ounce) envelopetaco seasoning mix

Instructions

1. Combine ground beef, onion, and jalapeño in a 4 quart soup pot. Cook over medium high heat until beef is cooked through and no longer pink, about 5 minutes. Dotdash Meredith Food Studios
2. Add water, crushed tomatoes, pinto beans, corn, black beans, diced tomatoes and green chiles, black olives, ranch dressing, and taco seasoning. Mix to combine. Bring soup to a boil, reduce heat, and simmer for 30 minutes. Dotdash Meredith Food Studios