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Taco Soup Recipe

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This recipe for Taco Soup, by , is from The Hardin Family's Good Grub, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rod & Terry McFarland
Added: Saturday, October 4, 2008


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

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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