Sunday, April 21, 2013

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