Chunky Taco Soup

Name: Chunky Taco Soup
Ingredients: 1-1/2 pounds beef top sirloin or round steak, cut into 3/4-inch cubes; 1 medium onion, chopped; 1 tablespoon olive oil; 2 cans (15 ounces each) pinto beans, rinsed and drained; 2 cans (14-1/2 ounces each) diced tomatoes and green chiles, undrained; 2 cups water; 1 can (15 ounces) black beans, rinsed and drained; 1 can (14-3/4 ounces) cream-style corn; 1 envelope ranch salad dressing mix; 1 envelope taco seasoning; 1/4 cup minced fresh cilantro

11 ingredients

1 steps

Ingredients

1-1/2 pounds beef top sirloin or round steak, cut into 3/4-inch cubes
1 medium onion, chopped
1 tablespoon olive oil
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes and green chiles, undrained
2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (14-3/4 ounces) cream-style corn
1 envelope ranch salad dressing mix
1 envelope taco seasoning
1/4 cup minced fresh cilantro

Directions

1

In a large stockpot or Dutch oven, brown beef and onion in oil. Add pinto beans, tomatoes, water, black beans, corn, salad dressing mix and taco seasoning. Bring to a boil. Reduce heat; cover and simmer 20-30 minutes or until the meat is tender. Sprinkle with cilantro.