Beef Taco Soup

2 pounds ground sirloin

2 cups chopped onion

2 (15.5-ounce) cans dark red kidney beans

2 (15.5-ounce) cans pinto beans

2 (14.5-ounce) cans tomatoes with chilies

1 (14.5-ounce) can diced tomatoes

1 (15.25-ounce) can corn

2 (4.5-ounce) cans diced green chilies

1 (1.25-ounce) package taco seasoning

1 (1-ounce) package ranch dressing mix

Sour cream

Chopped green onions, to garnish

Brown the beef and onions in a large skillet; drain well on paper towels. Transfer beef and onions to a large stock pot. Add the beans, tomatoes, corn, and chilies. Do not drain. Stir in the seasoning packets. Heat until warmed through. Cover stock pot, lower heat and simmer for at least an hour. Serve hot topped with sour cream and chopped green onions. Serves 10 to 12.

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is She may be reached at 843-525-0350 or by email at