Taco Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds ground beef
2 cups diced onions
Two 15 1/2-ounce cans pinto beans
One 15 1/2-ounce can pink kidney beans
One 15 1/4-ounce can whole kernel corn, drained
One 14 1/2-ounce can Mexican-style stewed tomatoes
One 14 1/2-ounce can diced tomatoes
One 14 1/2-ounce can tomatoes with chiles
Two 4 1/2-ounce cans diced green chiles
One 4.6-ounce can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
One 1 1/4-ounce package taco seasoning mix
One 1-ounce package ranch salad dressing mix
Corn chips, for serving
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, 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 and jalapenos. |
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Number Of
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Number Of
Servings:12 to 16 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: Simple Meals Badge - Step 5: Make your own meal. Emily sent a portion of this recipe with Riley's actual recipe so subconsciously I think she was telling me to include this as a BONUS recipe. This recipe will make a larger serving and take a lot longer to cook.
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