Santa Fe Soup

Ingredients:

• 2 pounds ground beef 
• 1 cup chopped onions 
• 1 package Ranch dressing mix 
• 2 packages taco seasoning mix 
• 1 teaspoon McCormack's® Ancho chili pepper
• 2 cups water 
• 1 16 oz. can black beans, drained 
• 1 16 oz. can pinto beans, drained 
• 1 16 oz. can kidney beans, drained. 
• 3 11 oz. cans white shoepeg corn, drained. 
• 2 cans Rotel diced tomatoes with green chilies 
• 1 quart petite diced tomatoes 

Additional Ingredients:

• Sour cream 
• Grated cheddar cheese 
• Frito chips 

Brown beef and onions. Let drain. In a large stock pot, place beef, onions, dressing mix, taco mix, and water.  Stir and let sit for a few minutes.  Add beans, tomatoes, and corn.  Bring to a boil and then turn the heat to low.  Simmer for two hours.

To serve, place a generous dollop of sour cream in the bottom of a bowl.  Fill the bowl with soup.  Top with shredded cheese.  The soup can also be either topped with or placed upon a bed of Fritos.

Myrtle's Note: I minced the onions and then sautéed them in butter first. I also puréed the tomatoes, the first time, but then left them alone for subsequent batches. You can use only one taco mix and/or one can Rotel tomatoes for a milder flavor. I add a third can of corn.

Yield:  Approximately 4 quarts

Source:  Marie Ferderer