John R. Young’s Mexican Soup

An easy, quick done, hearty meal. Excellent comfort food good anytime and especially good in stormy weather.

1 lb lean ground meat
1 onion chopped
1 can Mexican style beans (chili beans)
1 can red beans
1 can pinto beans
1 can Mexican tomatoes, e.g., diced Rotel
1 can stewed tomatoes
1 can whole kernel Corn
1 pkg taco mix
1 pkg Ranch (original style) dressing mix
1 can beef broth
1 cup (more or less) of water

1. Brown ground meat. Sauté onion in meat. Season to taste (watch the sodium with canned goods).
2. Add remaining ingredients and simmer about 30 minutes.
NOTE: I’m usually a little more generous with the meat. Ground turkey, venison, elk, etc is good too. Can also brown meat in olive oil.
If you can’t find Mexican tomatoes, use ½ to ¾ cup salsa (Pace’s, Old EIPaso, etc).

We generally serve it over rice. I sometimes add chopped green onions.
This is also good with tortillas or served over sliced tamales. In Texas, the tamale version is called Mexican Trash Soup.
Muy Bueno!