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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

TACO SOUP Recipe

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This recipe for TACO SOUP is from My Southern 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:  
Two pounds ground beef
2 cups diced onions2 (15oz) cans pinto beans
1 (15 1/2 0z) can pink kidney beans
1 (151/2 oz) can whole kernel corn, drained
1 (151/2 oz) can Mexican style stewed tomatoes
1 (141/2 oz) can diced tomatoes
1 (141/2 oz) can tomatoes with chives
2 (41/2 oz) can diced green chives
1 (4.6 oz) can black olives, drained and sliced
1 (11/4 oz)package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips for srving
Sour Cream for garnish
Grated cheese for garnish
Chopped green onions for garnish
Pickled jalapenos, for garnish
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 ovies, taco seasoning and ranch dressing mix and cook in a slow cooker on low for 6 to 8 hours or simmer over low heart for abut 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.
Number Of Servings:
Number Of Servings:
12 -16
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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