Very Spicy Taco Soup Recipe

TACO SOUP - Very Hot... Not for the weak stomached!

1 lb. 95% lean ground beef sirloin
2 cans (14.5 oz. each) diced tomatoes (I usually get the kind that has chilies already in it)
1 can (15 oz.) black beans, rinsed and drained
1 can (15 oz.) kidney beans, rinsed and drained
1 packet (1.25 oz.) taco seasoning mix
1 packet Original Ranch salad dressing mix 
1 to 1.5 cups water (the less water you add, the thicker the “soup”)
1 bag frozen corn

Fresh cilantro, chopped (as much as you like… I like a lot)

2-3 fresh chopped jalapeños or habaneras’ *this is optional* 

(**Remember to use rubber gloves while chopping! The oil is hard to wash off and will burn your fingers and anything else you touch!)

·         Brown the beef; drain the fat from the meat & add taco seasoning.

·         Put all of the ingredients into a big pot and bring to a boil. The longer you cook it, the softer the peppers get, so it’s up to you on how long you cook it. I usually only do until the frozen corn is hot.

·         You can top with sour cream, shredded cheese, and/or eat with Fritos or tortilla chips.

·         Leftovers can be frozen and reheated later if needed… but I usually make a double batch and it’s eaten in just a few days.