Chunky Taco Soup
1-1/2 pounds boneless beef sirloin or round steak, cut into 3/4-inch cubes
1 medium onion, chopped
1 tablespoon olive oil
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes and green chilies, undrained
2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (14-3/4 ounces) cream-style corn
1 envelope ranch salad dressing mix
1 envelope taco seasoning
1/4 cup minced fresh cilantro
Directions:
In a large kettle or Dutch oven, brown beef and onion in oil. Add the
pinto beans, tomatoes, water, black beans, corn, salad dressing mix
and taco seasoning. Bring to a boil. Reduce heat; cover and simmer
for 20-30 minutes or until the meat is tender. Sprinkle with
cilantro. Yield: 12 servings (about 3 quarts).
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