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Taco Soup




Source of Recipe


Paula Deen


Recipe Introduction


Cook time 8 hours Crockpot. 1 hour stock pot.

12-16 Servings
My cousin Phyllis made this for dinnner one night on a visit to NH. Delish.


List of Ingredients




2 lbs ground beef
2 cups diced onions
2 (15 1/2 ounce) cans pinto beans
1 (15 1/2 ounce) can red kidney beans
1 (15 1/2 ounce) can whole kernel corn, drained
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can tomatoes and green chilies
2 (4 1/2 ounce) cans diced green chilies
1 (4 5/8 ounce) can black olives, drained and sliced
1/2 cup green olives, sliced (optional)
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
corn chips, for serving sour cream, for garnish grated cheese, for garnish chopped green onion, for garnish sliced jalapeno, for garnish Directions:

Recipe



1.Brown the ground beef and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot.
2
Add the beans, corn, tomatoes (I like to mash all of the tomato products before I put them in the stockpot--sometimes there are very large chunks of tomatoes, especially in the stewed tomatoes), green chilies, black olives, green olives, taco seasoning and ranch dressing mix.
3
Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).
4
To serve, place a few corn chips in each bowl and ladle soup over them.
5
Top with sour cream, cheese, green onions and jalapeños.