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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Taco Soup Recipe

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This recipe for Taco Soup is from Marquis Family and Friends 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 lb. ground beef
2 cups diced onions
2 (15 1/2 ounce) cans pinto beans
1 (15 1/2 ounce) cans pink kidney beans
1 (15 1/2 ounce) whole kernel corn, drained
1 (14 1/2 ounce can Mexican-style stewed tomatoes
1 (14 1/2 ounce) can tomatoes with chilis
1 (14 1/2 ounce) can diced tomatoes
2 ( 4 1/2 ounce diced green chilis
1 can black olives, drained and sliced
1/2 cup green olives, sliced
1 package taco seasoning mix
1 1oz. package ranch dressing
Corn chips or Doritos for serving
Sour Cream for garnish
Grated Cheese for garnish
Chopped green onions for garnish
Pickled jalapenos for garnish
Directions:
Directions:
Brown ground beef and onions in a large skillet; drain the excess fat, then transfer the ground and onions to a slow cooker or stockpot. Add the beans, corn, tomatoes, green chilis, black olives, green olives, taco seasoning, and ranch dressing mix. Cook on low for 6 to 8 hours in slow cooker or simmer on low for about 1 hour in a pot on the stove. To serve, place a few corn chips in a bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
Number Of Servings:
Number Of Servings:
12 to 16

 

 

 

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