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Taco Soup


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 pounds ground beef
2 cups diced onions
2 (15 1/2 ounces)cans pinto beans
1 (15 1/2 ounce) can kidney beans
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 (14 1/2oz) can diced tomatoes
1 (14 1/2 oz) can tomatoes with chiles
2 (4 1/2 oz) cans diced green chilies
1 4.6 oz) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional.
1 (1 1/4 oz) pkg. taco seasoning mix
1 (1 oz) pkg. ranch salad dressing mix
Corn Chips, for serving
Sour cream for garnish
Grated cheese, for garnish
Chopped green onions, for garnish


Brown the ground beef and onions in a large skillet, drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few chips in each bowl and ladle soup over them, top with sour cream, cheese, green onion,and jalapenos.


I got this recipe for the Food Network, and at first I thought it was a lot of work, but once you get everything out, it comes together pretty fast. I cook it on top of the stove, and it was great. I took some to my neighbor, and she wants the recipe. It makes enough for 12 to 16 servings. Hope you like it.


Grace



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Notes

I got this recipe for the Food Network, and at first I thought it was a lot of work, but once you get everything out, it comes together pretty fast. I cook it on top of the stove, and it was great. I took some to my neighbor, and she wants the recipe. It makes enough for 12 to 16 servings. Hope you like it.

Grace

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