Monday's Rockin' Recipe Share

This one was originally published in The Oregonian, but I didn't see it there years ago -- so my best pal Karen took it upon herself to send it to me this weekend. I doubled it and gave half of it to Dane's buddy's family, who has a new baby in the house as of two days before Halloween. It was EASY and DELICIOUS, two things which, of course, go great together.

TACO SOUP

1 lb ground beef, chorizo or turkey
1 envelope taco seasoning mix
1 envelope ranch dressing mix (there's one with chipotle powder if you like spicy)
1 15-oz can kidney beans, drained
1 15-oz can pinto beans, drained
1 15-oz can garbanzo beans, drained
1 14.5 oz can diced tomatoes (any style, seasoned or not)
1-1/2 c frozen corn kernels
4 c water

Garnish with any or all of the following (I recommend ALL!):
crumbled tortilla chips
cubed avocado
shredded cheese
sour cream
cilantro

1) Brown the meat in a soup pot over medium heat, breaking up chunks with a spoon.
2) Drain the fat. Add the taco and ranch seasoning mixes, and stir to incorporate.
3) Add the beans, tomatoes, corn and water.
4) Bring to a boil and then heat and simmer for 5 minutes.

You're done!

Makes 6 servings.