It’s not a chili…it’s not a taco soup…it’s a hybrid. In fact, that’s what my husband’s been calling it for years, “the hybrid”. It’s thick like a chili but with the flavors of a taco soup. My sweet friend Bree shared her version of Taco Winter Soup with me and I tweaked it just a touch to create this thicker, chili like version. A one pot meal on a cold winter day…that’s perfection.
1 pound ground beef
1 onion, chopped
1 packet Ranch dressing mix (you know…the powder kind in the packet)
1 packet taco seasoning
1 can Rotel
1 can chopped green chiles
1 can Ranch style beans
1 small can tomato sauce
Chips, cheese, sour cream to garnish
In a large dutch oven over medium-high heat, brown ground beef. Add in onion and saute 5-6 minutes. Add in both seasoning packets and stir until combined with meat/onion mixture. Add in Rotel, chiles, beans and tomato sauce. Reduce heat to low and simmer at least 10 minutes but honestly, you could let this baby simmer away for hours if you like (stirring occasionally). I’ve even transferred it to the crock pot to cook on low 6 hours or so.
So simple and satisfying. Your crew is going to love it tonight.
Speaking of crews…here’s what went on when I made this dinner…
My sweet girl is really trying to learn how to spell her name. She asks me to help her all the time and is pretty much constantly doing this puzzle. Bless her little Ten Letter Name self. On this particular night, she worked and re-worked her puzzle over and over while I cooked. She had two questions…1. why is her brother’s name so much shorter than her name and 2. why are there so many “n”s in her name.
Both good questions. 🙂
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