"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Taco Soup Recipe

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

Amy and Sarah Hollister
Added: Saturday, September 13, 2008


2 lbs. ground beef
2 c. diced onions
31 oz. pinto beans
15 1/2 oz. pink kidney beans
15 1/4 oz. whole kernel corn, drained
14 1/2 oz. Mexican-style stewed tomatoes
14 1/2 oz. diced tomatoes
14 1/2 oz. tomatoes with chilies
5 oz. diced green chilies
1/2 c. green olives, sliced, optional
4.6 oz. black olives, drained and sliced, optional
1 1/4 oz. pkg. taco seasoning mix
1 oz. pkg. Ranch dressing mix
corn chips, for serving
GARNISH: sour cream, grated cheese, chopped green onions, pickled jalapeņos

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




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