Taco Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: • 2 pounds ground beef • 2 cups diced onions • 2 (15 1/2-ounce) cans pinto beans • 1 (15 1/2-ounce) can pink 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 • 1 (14 1/2-ounce) can tomatoes with chiles 2 (4 1/2-ounce) cans diced green chiles 1 (4.6-ounce) can black olives, drained and sliced, optional 1/2 cup green olives, sliced, optional 1 (1 1/4-ounce) package taco seasoning mix 1 (1-ounce) package ranch salad dressing mix Corn chips, for serving Sour cream, for garnish Grated cheese, for garnish Chopped green onions, for garnish
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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 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 |
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Number Of
Servings: |
Number Of
Servings:12 to 16 |
Preparation
Time: |
Preparation
Time:Prep: 15 min Cook: 6 hr |
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