"Hunger is the best sauce in the world."--Cervantes

Taco Soup Recipe

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This recipe for Taco Soup, by , is from The Step by Step Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Natasha Peterson
Added: Saturday, November 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 Lbs Ground Beef,
2 Cups Diced Onions,
2 (15 Ounce) Cans Pinto Beans,
1 (15 Ounce) Can Pink Kidney Beans,
1 (15 Ounce) Can Whole Kernel Corn, Drained,
1 (14 Ounce) Can Mexican-Style Stewed Tomatoes,
1 (14 Ounce) Can Diced Tomatoes,
1 (14 Ounce) Can Tomatoes With Chiles,
2 (4 Ounce) Cans Diced Green Chiles,
1 (4.6 Ounce Can Black Olives, Drained And Sliced, Optional,
Cup Green Olives, Sliced, Optional,
1 (1 Ounce Package Taco Seasoning Mix,
1 (1 Ounce) Package Ranch Salad Dressing Mix

Corn chips, for serving,
Sour cream, for topping,
Grated cheese, for garnish,
Chopped green onions for garnish

Directions:
Directions:
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 6-8 hours or simmer over low heat for about 1 hour in a pot on the stove.

To serve, place a few corn ships in each bowl and ladle soup over them. Top with sour cream, cheese, and green onions.

 

 

 

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