re: WFDT?

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That looks great, care to share the recipe?

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I didn't follow either of these to a T, but they are both good guidelines. I was trying to use things I already had, and I also didn't want a big batch. My version made four servings.

Cooking Classy - Taco Soup

The Spruce Eats - Taco Soup

I browned 1 pound of ground beef, adding half a diced white onion and 1/3 of a red bell pepper, and three cloves of minced garlic to the pot once the meat was almost all browned, letting the veg soften.

Both recipes called for packets of Taco Seasoning, but I never use those anymore, now that I know I can just add cumin, medium hot chili powder, garlic powder, Mexican oregano, paprika and onion powder. I don't measure.

So, I seasoned the meat with taco seasonings, as well as salt, to taste.

Then I added 2 cups of stock. (I had a small container of beef bone broth and a cup of homemade chicken stock, so I used those.)

I added 1 can of Ro-tel tomatoes, 1/2 can of black beans, and some leftover Mexican corn. Wish I'd had more of the corn. Both recipes called for pinto beans, but I didn't have any. I was trying to make a small batch of soup, so I didn't want to substitute with more beans. (The black beans and corn were leftover from a taco salad I'd made the day before.)

I let it simmer awhile and added more seasoning near the end.

I made my own tortilla strips to add to the soup. Most recipes call for corn tortillas, but I used flour, because that's what I had. I cut a couple of tortillas into strips, sprayed some olive oil spray on them and baked them on a cookie sheet at 375 for ten minutes, flipping them midway. Salted them once I removed them from the oven. They were good!

Both recipes called for packets of Ranch dressing. Didn't use.