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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Taco Soup Recipe

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This recipe for Taco Soup is from The Step by Step Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 Lbs Ground Beef,
2 Cups Diced Onions,
2 (15 ½ Ounce) Cans Pinto Beans,
1 (15 ½ Ounce) Can Pink Kidney Beans,
1 (15 ¼ Ounce) Can Whole Kernel Corn, Drained,
1 (14 ½ Ounce) Can Mexican-Style Stewed Tomatoes,
1 (14 ½ Ounce) Can Diced Tomatoes,
1 (14 ½ Ounce) Can Tomatoes With Chiles,
2 (4 ½ Ounce) Cans Diced Green Chiles,
1 (4.6 Ounce Can Black Olives, Drained And Sliced, Optional,
½ Cup Green Olives, Sliced, Optional,
1 (1 ¼ 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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