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Taco Soup Recipe

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This recipe for Taco Soup is from Mimi's 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# ground beef
2 cups diced onion
2 15 oz cans pinto beans
1 15 oz cans pink kidney beans
1 15 oz can whole kernel corn, drained
1 14 oz can Mexican style stewed tomatoes
1 14 oz can diced tomatoes
1 14 oz can tomatoes with chiles
2 4 oz cans diced green chiles
1 4.6 oz can black olives, drained and sliced
1/2 cup green olives, sliced
1 1 1/4 oz package taco seasoning
1 1 oz package ranch salad dressing mix
corn chips, for serving
sour cream, for garnish
grated cheese, for garnish
chopped green onion, for garnish
pickled jalapenos, for garnish
Directions:
Directions:
Brown the ground beef and onions in a skillet. Drain the excess fat then transfer the browned beef and onions to a large slow cooker or stockpot.
Add the beans, tomatoes, corn, green chiles, olives, taco seasoning and ranch seasoning.
Cook in a slow cooker for 6-8 hours on low or simmer over low heat for about 1 hour in pot on 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 as desired.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
15 min (6 hour cook time)

 

 

 

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