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TACO SOUP Recipe

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This recipe for TACO SOUP is from COVENANT EATS 2015 CHURCH FAMILY 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 lbs. Ground Beef
2 c. diced onions
2 (15-1/2 oz.) cans Pinto Beans - (Bush’s) (Don’t use Luck’s brand)
1 (15-1/2 oz.) can Pink Kidney Beans - (Bush’s)
1 (15-1/4 oz.) can whole kernel Corn, drained
1 (14-1/2 oz.) can Mexican-Style Stewed Tomatoes - (Del-Monte)
1 (14-1/2 oz.) can diced Tomatoes - (Hunt’s)
1 (14-1/2 oz) can Tomatoes with Chiles - (Hunt’s)
2 (4-1/2 oz.) cans diced Green Chiles - (Old El Paso)
1 (4.6 oz.) can Black Olives, drained and sliced - (Early California)
1/2 c. Green Olives, sliced
1 (1-1/4 oz.) Pkg. Taco Seasoning Mix
1 (1 oz.) Pkg. Ranch Salad Dressing Mix

Corn Chips - for serving
Sour Cream - for garnish
Grated Cheese - for garnish
Chopped Green Onions - 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 Chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 - 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, and green onions.
Personal Notes:
Personal Notes:
Recipe from Elaine Separk.
Freezes well.

 

 

 

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