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Taco Soup Recipe

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This recipe for Taco Soup is from Eat Drink and Be Married, 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:  
1 (1 oz.) package ranch salad dressing mix
1 (1.25 oz.) package taco seasoning mix
1 small can black olives, drained and sliced
2 (4.5 oz.) cans diced green chilies
1 (14.5 oz.) can tomatoes with chilies
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can mexican tomatoes
1 (15.25 oz.) can whole kernel corn, drained
1 (15.5 oz.) cans pink kidney beans
2 (15.5 oz.) cans pinto beans
2 cup diced onions
2 lb. ground beef

Garnish:
Jalapenos
Chopped green onions
Grated cheese
Sour cream
Corn chips
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 crockpot or a stockpot. Add the beans, corn, green onions, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 8 hours) if using a 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 jalapenos.

 

 

 

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