Name: Mexican Bean Soup
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2 pounds ground beef -; 1 medium onion, chopped -; 4 cups water -; 3 cans (14-1/2 ounces each) diced tomatoes, undrained -; 2 cans (15-1/2 ounces each) hominy, drained -; 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce) -; 1 can (16 ounces) kidney beans, rinsed and drained -; 1 can (4 ounces) chopped green chiles -; 2 envelopes taco seasoning -; 1 envelope (1 ounce) original ranch dressing mix -; 2 tablespoons brown sugar -; 1/4 teaspoon cayenne pepper -; Optional: Shredded cheddar cheese and sour cream -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Bean Soup

1. 2 pounds ground beef -

2. 1 medium onion, chopped -

3. 4 cups water -

4. 3 cans (14-1/2 ounces each) diced tomatoes, undrained -

5. 2 cans (15-1/2 ounces each) hominy, drained -

6. 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce) -

7. 1 can (16 ounces) kidney beans, rinsed and drained -

8. 1 can (4 ounces) chopped green chiles -

9. 2 envelopes taco seasoning -

10. 1 envelope (1 ounce) original ranch dressing mix -

11. 2 tablespoons brown sugar -

12. 1/4 teaspoon cayenne pepper -

13. Optional: Shredded cheddar cheese and sour cream -

How to cook deliciously - Mexican Bean Soup

1. Stage

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.