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Taco Soup Recipe

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This recipe for Taco Soup, by , is from The 2007 Flemming Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Powell Thomas


2 pounds ground beef
2 cups chopped onions
Two 15-1/2 ounce cans pink kidney beans
Two 15 1/2-ounce cans pinto beans
One 15 1/4-ounce can niblet corn, drained
One 14 1/2-ounce can Del Monte Mexican tomatoes
One 14 1/2-ounce can diced tomatoes
One 14 1/2-ounce can Del Monte tomatoes with chilies
One 4 1/2-ounce can diced green chilies
1 small can black olives, drained and sliced (optional)
One 1 1/4-ounce package taco seasoning mix
One 1-ounce package Hidden Valley Original Ranch salad dressing mix
Corn chips
Sour cream
Grated cheese
Chopped onions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crockpot or a stockpot. Add the beans, corn, tomatoes, chilies, olives (optional), and seasonings, and cook on low setting all day (6 to 8 hours) if using a crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and onions.

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