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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

Paula Dean’s Taco Soup Recipe

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This recipe for Paula Dean’s Taco Soup is from Recipes from the Dahl House, 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 pounds ground beef
2 cups diced onions
2 cans pinto beans
15.1/2 oz
2 cans pink kidney beans
15 1/2 oz 1 can Mexican-style stewed tomatoes
14 1/2 oz 1 can diced tomatoes
14 1/2 oz 1 can tomatoes with chiles
14 1/2 2 cans diced green chiles
4 1/2 oz 1/2 cup black olives
1 package taco seasoning mix
1 1/4 oz 1 package ranch dressing
1 oz corn chips sour cream grated cheese chopped green onions picked jalapenos
Directions:
Directions:
Brown the ground beef and onions in large skillet: drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot.
Add the remaining ingredients.
Cook in slow cooker on low for 6 - 8 hours or simmer over low hear for about 1 hr 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, green onion, or jalapeño if desired. Serves 12
Personal Notes:
Personal Notes:
I saw this on a cooking show a long time ago. It is always requested by the kids as soon as the weather starts to cool off. It's so filling and tasty!

 

 

 

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