International Dutch Oven Society Chapter – Richmond, VA



1 pound lean ground beef (I use 15% fat)
1 (1.5-ounce) packet Mild Taco Seasoning mix
1 (29-ounce) can cooked pinto beans
1 (16-ounce) can cooked dark red Kidney beans
1 (15.25-ounce) can sweet kernal corn
1 (14.5-ounce) can diced petite-cut tomatoes
1 tablespoon garlic powder
1 tablespoon onion powder
1 1/2 cup water
1 (10-ounce) package white or yellow tortilla chips


In a deep 10 inch or regular 12 inch dutch oven , scramble crumbled lean ground beef and season with 1/2 package of Mild Taco Seasoning mix. Cook about 5 minutes using a spatula to break up the beef as it cooks. Remove from heat and drain off any fat after beef is browned and cooked through.
Add the pinto beans, red kidney beans, sweet corn, and diced tomatoes (including the juice from all the cans). Add water, garlic powder, onion powder and the rest of the package of taco seasoning to the pot.
Gently stir ingredients together and return to heat, bringing to a simmer/ boil. Put a lid on the dutch oven and turn heat to low to let simmer for 30 minutes, stirring occasionally until tomatoes are soft and soup is dark and rich.
Serve in a bowl with crushed Tortilla chips.

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