Taco Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs ground beef
2 c. diced onions
2 (15 1/2 ounce) cans pinto beans
1 (15 1/2 ounce) can pink kidney beans
1 (15 1/2 ounce) can whole kernel corn, drained
1 (14 1/2 ounce) can mexican style stewed tomatoes
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can tomatoes w/ chiles
2 (4 1/2 ounce) cans dices green chiles
1 (4.6 ounce can black olives, drained, sliced (optional)
1/2 c. green olives, sliced, optional
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch salad dressing mix
Corn chips (for serving)
Sour Cream (for garnish)
Grated Cheese (for garnish)
Chopped green onions, for garnish
Pickled jalapenos, for garnish
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Directions: |
Directions:Brown the ground beef and onions in a large skillet; drain excess fat, transfer beef and onions to slow cooker or stock pot.
Add beans, corn, tomatoes, green chiles, black and green olives, 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 on 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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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: The olives are optional for a reason. This soup really does not need it.
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