Don’t we all need a few go-to recipes that are quick, easy no-brainers? For those days that we know are going to be crazy… work commitments, running the kiddos around to their activities, stopping at the store for that last-minute snack they forgot to tell you they have to bring to school the next day (or the flan they have to make for Spanish class that you hear about at 8 pm the night before the holiday party… yup, been there, done that, got the t-shirt). Yes folks, one of THOSE kind of days!
I think this recipe was created specifically with one of those days in mind. We can’t take credit for it – it’s all over the internet. I actually first learned about it from my anti-cooking, Uncrustables-loving sister, Karen. She was like, “Jules… you HAVE to try this recipe, it’s so easy and yummy.” And I went, “Wait… WHAAAATTTT??? Did my sister really just utter those words???” Well then I know there must be something special about it! 🙂
Truly you guys, it’s the easiest recipe in the world and your family will love it. So for those days you just need to throw a few ingredients that require little to no chopping, measuring or prepping into a pot and let it do it’s thing… well this recipe has your name written all over it!
**HINT: This recipe can easily be adapted for your crock pot. Follow all instructions below and cook on high for one hour or low for three to four hours.
Santa Fe Soup
Ingredients
- 2 lbs ground beef
- 1 medium yellow onion diced
- 1 can kidney beans dark or light red
- 1 can black beans
- 1 can pinto beans
- 1 can corn
- 2 cans diced tomatoes with chiles
- 2 packets taco seasoning
- 2 packets ranch dressing mix
- shredded cheddar cheese to garnish
- sour cream to garnish
- tortilla chips to garnish
Instructions
- In a large stockpot over medium-high heat, brown the ground beef. Add onion if desired and cook until soft and transparent.
- Drain excess grease. If you ever struggle to figure out how to get rid of your excess grease, here’s a little tip I learned in Pinterest-land that I am amazed I never figured out on my own. Line a bowl with tinfoil and drain your excess grease into it. Allow it to sit and congeal. Close the tinfoil around the congealed grease goo, then throw away. Voila – you’re welcome!
- Open cans of beans and strain the liquid. Open cans of tomatoes and corn, leaving liquid. Dump contents of all cans into stockpot with the beef.
- Fill one can with water and also add to stockpot. (Add additional water as desired if you like a thinner consistency to your soup.)
- Add taco seasoning and ranch packets to the stockpot and stir everything really well.
- Turn stockpot to high and allow to boil. Stir again and turn temperature down to a simmer.
- Cover and allow to simmer for 1-2 hours, remembering to stir occasionally.
- Serve with shredded cheese, sour cream, and tortilla chips.