Wednesday, December 17, 2008

Wendy's Taco Soup

1/2 pound lean ground beef
1 can (15 oz) pinto beans, drained and rinsed
1 can (10 oz) diced tomates with mild green chilies, undrained
1 can whole kernel corn, drained
1-1/2 cups water
2 Tablespoons Taco seasoning
4-1/2 Teaspoons Ranch salad dressing mix
*In your large saucepan, cook the beef over medium heat until brown; drain excess liquid. Stir in the rinsed beans, tomatoes, corn, water, taco seasoning and salad dressing. Leave on medium heat and bring to a boil. Cover and simmer for 30-35 minutes.
*Top with 1/2 medium avocado, peeled and cubed
Shredded chedddar cheese and fresh cilantro.
*Serve with Tortilla Chips. It's so worth the trip to get everything at the store! This is a yummy soup!