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Taco Soup Recipe

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

Heather Lawrie Smith
Added: Tuesday, February 12, 2008


2 pounds ground beef
2 cups diced onions
2 (15.5 oz) cans pinto beans
1 (15.5 oz) can pink kidney beans
1 (15.5 oz) can whole kernel corn, drained
1 (14.5 oz) can Mexican-style stewed tomatoes
1 (14.5 oz) can tomatoes with chiles (I use Rotel)
2 (4.5 oz.) cans diced green chiles
1 (4.6 oz) can black olives, sliced and drained
1/2 cup green olives, sliced (optional)
1 (1.25 oz) package taco seasoning mix
1 (1 oz.) package ranch salad dressing mix
corn chips for serving
sour cream, for garnish
grated cheese, for garnish
chopped green onions, for garnish

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 olives, taco seasoning, and
ranch dressing mix, and cook in a slow cooker for 6-8 hours or
simmer over low heat for about 1 hour in a pot on the stove. Top
with sour cream, cheese, and green onions.

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