TACO SOUP WITH SPANISH RICE

Taco Soup with Spanish Rice image

Provided by Kimberly Dillow

Time 1h10m

Number Of Ingredients 13

2 lb ground meat (beef, turkey, whatever you prefer)
1 onion
1 green pepper
1 can(s) each, black beans, pinto beans, red kidney beans (15 oz)
1 can(s) mexican style tomatoes (15 ox)
1 can(s) tomatoes with green chiles
1 can(s) corn, drained
1 pkg ranch dressing mix
1 pkg taco seasoning mix
1 Tbsp dry oregano
salt and pepper, crushed red pepper flakes to taste
cilantro, shredded chedder, avocado for garnish
1 pkg spanish style yellow rice

Steps:

1. In a large skillet, brown ground meat and drain.
2. In a large stockpot or dutch oven, saute green pepper and onion in olive oil until soft. Add ground meat and stir.
3. Add canned beans, canned tomatoes, and canned corn. (The only thing I drain is the corn. Stir in ranch dressing mix, taco seasoning, and other spice until mixed well. Bring to a boil, cover, and simmer for 1 hour. Meanwhile, prepare Spanish rice according to package directions.
4. To serve, spoon a small amount of rice into the bottom of bowl, top with taco soup. I like to add another small spoonful of rice on top. Garnish with shredded cheddar, chopped avocado, and cilantro. This is a great, filling, easy, and comforting meal!