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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Paula Dean's Taco Soup Recipe

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This recipe for Paula Dean's Taco Soup is from A Family Gathering, 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 cups diced onions
2 (15 1/2 ounce) cans Pinto Beans
1 (15/1/2 ounce) can light Kidney Beans
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 (14 1/2 ounce) can diced tomatoes
(*I use 2 cans of crushed tomatoes instead of the two types of canned tomatoes listed above)
1 (14 1/2 ounce) can of Rotel
2 (4 1/2 ounce) cans of diced green chiles
1 (4.6 ounce) can of black olives, drained and sliced, optional
1/2 c. green olives, sliced, optional
1 package Taco Seasoning
1 package of Ranch Salad Dressing mix
Fritos, for serving
Sour Cream, shredded cheese, green onions, jalapeņos for garnishing
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 on low in crockpot for 6-8 hours or simmer over low heat for about an hour in a stock pot on the stove. To serve, place a few Fritos in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapeņos.
Personal Notes:
Personal Notes:
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