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Too Good Taco Soup Recipe

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

Lindsey Hickey
Added: Wednesday, July 15, 2009


2 lb. ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1-2 (14 1/2-ounce) can Mexican-style stewed tomatoes
1-2 (14 1/2-ounce) can tomatoes with chilies (Rotel is best)
2 (4 1/2-ounce) cans diced green chilies
1 (4.6-ounce) can black olives, drained and sliced
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Tortilla chips, for serving
Sour cream, optional for garnish
Grated cheese, optional for garnish (Mexican blend)
Chopped green onions, optional for garnish
Pickled jalapenos, optional 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 stockpot. Add the beans, corn, tomatoes, green chilies, black olives, taco seasoning and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, ladle soup into bowls and top with cheese, sour cream, green onions and jalapenos. Serve with tortilla chips on the side.

Personal Notes:
Personal Notes:
This is a very yummy dinner. It can also be served as a dip for an appetizer. I usually use 2 Mexican style stewed tomatoes and 2 Rotel tomatoes. Nic and I think that is the best combo for this soup.




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