- 1 pound ground beef
- 2 (16 ounce) cans ranch style chili beans
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (14 ounce) can whole kernel corn, drained
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1/2 (1 pound) loaf processed cheese food (such as Velveeta®), cubed
- 1 pint half-and-half cream
- 1 pint heavy cream
- 1 (1 ounce) package taco seasoning mix
- 1 (1 ounce) package ranch dressing mix
- Heat a large pot over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Add the ranch beans, pinto beans, corn, tomatoes with green chiles, processed cheese food, half-and-half cream, heavy cream, taco seasoning, and ranch dressing mix. Bring to a boil, stirring occasionally.
- Reduce heat to medium-low, and continue to simmer until cheese food is melted, about 20 minutes.
04/06/2018
recipepes.com
Tasha's Taco Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
