Taco Soup

Jeannie - posted on 04/28/2009 ( 1 mom has responded )

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Prep time 15 min

Cook time 6 hours

Serves 12 - 16 servings



Ingredients:

*2 pounds ground beef

*2 cups diced onions

*2 (15 1/2-oz) cans pinto beans

*1 (15 1/2-oz) can pink kidney beans

*1 (15 1/4-oz) can whole kernal corn, drained

*1 (14 1/2-oz) can Mexican-style stewed tomatoes

*1 (14 1/2-oz) can diced tomatoes

*1 (14 1/2-oz) can tomatoes with chiles

*2 (4.6 oz.) can black olives, drained and sliced, optional

*1/2 cup green olives, sliced, optional

*1 (1 1/4-oz) package taco seasoning mix

*1 (1oz.) package ranch salad dressing mix

Corn chips for serving

Sour cream for garnish

Grated cheese for garnish

Chopped green onions for garnish



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, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6-8 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 and green onions.

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Susan - posted on 04/28/2009

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I have a similar soup recipe, except I use canned chicken instead of ground beef. Canned chicken is really convenient when one's short on time.

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