2 pounds ground beef or turkey
1 large onion, diced
3 cloves garlic, chopped fine
2-3 tablespoons olive oil
1 envelope taco seasoning
1 envelope Hidden Valley Ranch Salad Dressing and Seasoning Mix
1 can (16 ounces) chili beans, not drained
1 can (15 ounces) pinto beans, not drained
1 can (15-1/4 ounces) whole kernel corn, not drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomato with green chilies
1 can (4.5 ounces) chopped green chilies
2 fresh Anaheim chiles, roasted, skinned and chopped (Optional)Flour or corn fresh tortillas for garnish (or use chips)
In a Dutch oven, sauté onion in olive oil until soft and golden brown. Add garlic and cook for another few minutes. Add beef or turkey and cook until browned. Drain fat if there is an excess.
Add taco seasoning and ranch dressing packets and mix well. Stir in the remaining ingredients. Bring to a boil, stirring often. Reduce heat. Simmer, uncovered, for about 15 minutes. Recipe yields about 2 quarts. Makes about 8 (1 ½) cup servings
If soup is too thick, add a little water to thin out.
For the tortilla garnish: Heat about ½ cup vegetable oil in skillet.
Slice 4 medium tortillas into thin strips. Carefully add them to the hot oil
and cook for 1-2 minutes until strips are golden brown. Drain on paper towel. Sprinkle on top of soup.