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Taco Soup Recipe

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This recipe for Taco Soup is from The Hardin Family's Good Grub, 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 lb ground beef
2 C onions, chopped
2 cans (15 1/2 oz) pink kidney beans
2 cans (15 1/2 oz) pinto beans
1 can (15 1/4 oz) niblet corn, drained
1 can (14 1/2 oz) Del Monte Mexican tomatoes
1 can (14 1/2 oz) diced tomatoes
1 can (14 1/2 oz) Del Monte tomatoes with chilies
2 cans (4 1/2 oz) diced green chilies
1 small can black olives, drained and sliced (optional)
1/2 C green olives, sliced (optional)
1 (1 1/4 oz) package taco seasoning mix
1 (1 oz) package Hidden Valley Original Ranch salad dressing mix
Corn chips
Sour cream
Grated cheese
Chopped onions
Directions:
Directions:
Brown the ground beef and onions in a large skillet; drain excess fat, then transfer the to a large crockpot or stockpot. Add the beans, corn, tomatoes, chilies, olives and seasonings, and cook all day (6-8 hours) if using 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
Personal Notes:
Personal Notes:
This recipe makes a large amount so it is nice for larger groups and potlucks. Great for snowy winter evenings. Whoops, I guess California doesn’t have many snowy evenings!

 

 

 

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