The first time that I made this recipe for A Zesty Bite was almost three years ago. A lot has happened since then but I hadn’t remade this soup for anyone.
It’s funny how we create new and old family meals but tend to forget about them once they are published and photographed. I’m trying real hard to go back and remake some dishes to one improve the photography and to enjoy them again. Shaun and I are very critical about the food we make and serve.
Is it too salty? Is it not seasoned enough? Will people enjoy it? Did we enjoy it? We are always asking each other if the dish is perfect or if there is something that we would have changed about it.
This soup was definitely a favorite of mine and it was time for it to SHINE again. Of course there are several different ways to make this soup but here is my take on the recipe. I am so happy that I brought this one back from the archives because it was great to have for leftovers this weekend.
Yield: 8-10 servings
2 lbs ground beef
1 lg onion
1 can pinto bean drained
1 can kernel corn drained
1 can stewed tomatoes (Mexican Style) drained
1 can rotel tomatoes drained
1 can green chili peppers
1 package taco seasoning
1 package hidden valley ranch
1 Tablespoon finely chopped jalapeno (seeds removed)
3 cups of water
1 teaspoon of salt
Place ground meat in medium sauce pan and cook until brown and then drain excess grease from pan
In large pot add the meat with the rest of the ingredients listed above and then cover
Cook on low-medium for about 20 mins and then low for another 40 mins