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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Taco Soup Recipe

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This recipe for Taco Soup is from South Carolina Office of Rural Health 20th Anniversary Cookbook, 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 pounds ground beef
2 cups diced onions
2 (15 1/2 oz) cans pinto beans
1 (15 1/2 oz) can pink kidney beans
1 (15 1/4 oz) can whole kernel corn, drained
1 (14 1/2 oz) can Mexican-style stewed tomatoes
1 (14 1/2 oz) can diced tomatoes
1 (14 1/2 oz) can tomatoes with chilies
2 (4 1/2 oz) cans diced green chilies
1 (4.6 oz) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4 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
Pickled jalapeņos, for garnish
Directions:
Directions:
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 chilies, black olives, green 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, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapeņos.

 

 

 

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