Taco Soup 


 

Tags (edit):  Appetizers  

 

Ingredients

2 pound Ground beef
2 cups diced onions
2 cans Pinto beans
1 can (16 oz) Kidney beans
1 can (16 oz) Corn drained
1 can (16 oz) Tomatoes stewed
1 can (16 oz) Tomatoes diced
1 can (16 oz) Tomatoes with Chilis
2 can (4 oz) Green Chilis diced
1 can (4 oz) Black olives drained and sliced, optional
1/2 cup green olives sliced, optional
1 pkg Taco Seasoning Mix
1 pkg Ranch Salad Dressing Mix
Corn chips
Sour cream
Cheese grated
Green Onions chopped
Jalapeno peppers canned
 

Instructions
 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 corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

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Yields: 12 Servings


Paula Deen
notes: 

Cuisine:  

Main Ingredient:  



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