Taco Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lbs. ground beef
1 cup diced onions
2 (15 1/2 oz) cans pinto beans
1 (15 1/2 oz) can kidney beans
1 (15 1/2 oz) can whole kernel corn
1 (14 1/2 oz) can Mexican-style stewed tomatoes
1 (14 1/2 oz) can diced tomatoes
1 (14 1/2 oz) can tomatoes with chiles
2 (4 1/2 oz) cans diced green chiles
1 (4.6 oz) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4 oz) package taco seasoning
1 (1 oz) package ranch salad dressing mix
1 can broth, ckn. or beef
Corn chips, for serving (Fritos)
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, 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. Cook in a slow cooker on low for 6 to 8 hours, or simmer over low heat in a stock pot on the stove for about 1 hour. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions, and jalapenos. |
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Personal
Notes: |
Personal
Notes: I only use 1 lb. of ground beef and I use 3 cans of whatever kind of beans I happen to have; kidney, white, black, pinto, etc. It makes a huge crockpot full, that's why I only use 1 lb. ground beef because 2 lbs. is just too much for the crockpot to hold! We love this soup!
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