Taco Soup

Chopped green onions
Grated cheese
Sour cream
Corn chips
1   1-ounce package ranch salad dressing mix
1   1 1/4-ounce package taco seasoning mix
1/2 cup green olives, sliced (optional)
1   small can black olives, drained and sliced (optional)
2   4 1/2-ounce cans diced green chilies
1   14 1/2-ounce can tomatoes with chilies
1   14 1/2-ounce can diced tomatoes
1   14 1/2-ounce can mexican tomatoes
1   15 1/4-ounce can whole kernal corn, drained
1   15 1/2-ounce cans pink kidney beans
2   15-1/2 ounce cans pinto beans
2 cup diced onions

2 lb ground beef

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crackpot or a stockpot.  Add the beans, corn, green onions, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 8 hours) if using a crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove.  To serve, place a few corn chips in each bowl and ladle soup over them.  Top with sour cream, cheese, and jalapenos. 

Makes 12 to 16 servings

Recipe courtesy Paula Deen

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