"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

TACO SOUP Recipe

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This recipe for TACO SOUP, by , is from My Southern Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Lovley
Added: Tuesday, March 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Two pounds ground beef
2 cups diced onions2 (15oz) cans pinto beans
1 (15 1/2 0z) can pink kidney beans
1 (151/2 oz) can whole kernel corn, drained
1 (151/2 oz) can Mexican style stewed tomatoes
1 (141/2 oz) can diced tomatoes
1 (141/2 oz) can tomatoes with chives
2 (41/2 oz) can diced green chives
1 (4.6 oz) can black olives, drained and sliced
1 (11/4 oz)package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips for srving
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 a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green ovies, taco seasoning and ranch dressing mix and cook in a slow cooker on low for 6 to 8 hours or simmer over low heart for abut 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:
12 -16
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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