Dakota Buffalo Taco Soup

Taste of the Midwest, p. 172

1 pound ground bison (buffalo) or lean ground beef

1 large onion, chopped (one cup)

2 14 1/2-ounce can diced tomatoes with onion and garlic, undrained

1 15-ounce ca pinto beans or black-eyed peas, rinsed and drained

1 15-ounce can black beans, rinsed and drained

1 15-ounce can chili beans in chili gravy, undrained

1 15-ounce can hominy or whole kernel corn, undrained

1 cup water

1 4 1/2-ounce can diced green chili peppers, undrained

1 1.25-ounce package taco seasoning mix

1 1-ounce package ranch salad dressing mix

Dairy sour cream (optional)

Bottled salsa (optional)

Crushed tortilla chips (optional)

Walmart sells ground bison! Who knew?!

In a 5- to 6-quart Dutch oven, cook meat and onion until meat is brown; drain. 

The beginning of so many great dishes. 

Add undrained tomatoes, pinto beans, black beans, chili beans, hominy, water and green chili peppers to meat mixture. Stir in taco seasoning mix and ranch salad dressing mix.

Bring soup mixture to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes, stirring occasionally. 

You can SEE the kick this has!

If you like, top with sour cream, salsa and/or tortilla chips.

Perfection.

Slow Cooker Method: Brown ground meat and onion as directed above. Drain and transfer meat mixture to a 4- to 5-quart slow cooker. Add undrained tomatoes, pinto beans, black beans, chili beans, hominy, water and green chili peppers to mixture. Stir in taco seasoning mix and ranch salad dressing mix. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Serve as above.

My Rating: 5/5 "Taco soup is one of my favorite dishes, and this one is an especially good one. It has the perfect amount of spice (thanks particularly to the green chilies and the salsa on top). The soothing sour cream balances out the kick, though, so you're left with a pleasant comfort food that's still something to write home about. Loved it."