Sunday, March 24, 2013

Taco Ranch Chili in Tangerine Fiesta

Taco Ranch Chili
I can't remember where I saw this recipe, but I believe it is adapted from: Full Hands- Full Hearts.

1 lb lean ground beef
1/2 cup diced onion
2 cups chicken broth
1 can (11.75 ounce) Ro-tel diced tomatoes with green chilies (use mild if you like it less spicy)
1 can (16 ounce) tomato sauce
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 packet Taco Seasoning mix (I used two tablespoons of homemade taco seasoning)
1 packet Buttermilk Ranch Seasoning mix

shredded cheese
Fritos chips
sour cream
diced tomatoes
sliced green onion

In a large soup pan, cook the ground beef and onion together until beef is no longer pink. Drain grease. Add other remaining ingredients. Stir together. Simmer on low for 1/2 hour to an hour. Serve with all your favorite toppings! I think this recipe would be just as delicious with turkey instead of beef.

1 comment:

Jeanne said...

I have a very similar recipe. Sometimes I substitute chicken for the ground beef.

We also chop fresh cilantro and have that available as a garnish.

My husband likes to make up some rice in his rice cooker with some chopped cilantro cooked into it and then put about 1/4cup of rice in the bottom of his bowl and spoon the soup over that. He took that idea from Qdoba where they do something similar that they call Mexican Gumbo.