Paula Dean's Taco Soup Recipe
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Category: |
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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
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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. |
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Notes: |
Personal
Notes: I love you more!!
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