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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Taco Soup Recipe

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This recipe for Taco Soup is from Church @ Pierce Road, 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 (15.5 oz. cans pinto beans
1 (15.5 oz.) can pink kidney beans
1 (15.25 oz.) can whole kernel corn, drained
1 (14.5 oz.) can Mexican style stewed tomatoes
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can tomatoes with chilies
2 (4.5 oz.) cans diced green chilies
1 (4.6 oz.) can black olives, drained and sliced (optional)
1/2 cup green olives, sliced (optional)
1 (1 1/4 oz.) taco seasoning mix
1 (1 oz.) pkg. ranch salad dressing mix.
Con chips for serving
sour cream for garnish
grated cheese for garnish
chopped green onions for garnish
Pickled jalapenos 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 stock pot. Add the beans, corn, tomatoes, green chilies, black olives, green olives, taco seasoning and ranch dressing mix and cook in a 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 the soup over them. Top with sour cream, cheese, green onions and jalapenos.

 

 

 

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