"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Taco Soup Recipe

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

Contributor:  
Contributor:  
Hallie Young
Added: Friday, January 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. ground beef, 2 c. diced onions, 2 (15 1/2 oz.) cans pinto beans, 1 (15 1/2 oz.) can pink kidney beans, 1 (15 1/4 oz.) whole kernel corn drained, 1 (14 1/2 oz.) can Mexican-style stewed tomatoes, 1 (14 1/2 oz.) can diced tomatoes, 1 (14 1/2 oz.) can tomatoes with chiles, 2 (4 1/2 oz.) cans diced green chiles, 1 (4.7 oz.) can black olives, drained & sliced, optional, 1/2 c. green olives, sliced, optional, 1 (1 1/4 oz.) package taco seasoning mix, 1 (1 oz.) package ranch salad dressing mix, 1/2 c. water, corn chips, sour cream, grated cheese, chopped green onions, and pickled jalapenos.

Directions:
Directions:
Brown the ground beef and onions in a large skillet; drain excess fat, then transfer the browned beef and onions to a large slow cooker or stockpot. Add beans, corn, tomatoes, green chiles, black olives, green olives, water, taco seasoning and ranch dressing mix, and cook in 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.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
Another "non-family" recipe that is loved by family!

 

 

 

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