1 envelope taco seasoning
1-1/2 pounds ground beef
2 cans (15-1/4 ounces each) whole kernel corn, undrained
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
2 cans (14-1/2 ounces each) diced tomatoes, undrained
Crushed tortilla chips and shredded cheddar cheese
Flour tortillas, warmed
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, corn, beans and tomatoes. Cover and simmer for 15 minutes or until heated through, stirring occasionally.
Place tortilla chips in soup bowls; ladle soup over top. Sprinkle with cheese. Serve with tortillas. Yield: 8 servings (about 2 quarts).
My friend Sheri O'Neal shared this recipe at the office a few weeks ago. If you like tacos but not the mess this is perfect! Thank you Sheri. Recipe from Taste of Home
Linked at these great blog hops this week.