Having had chili in the last two weeks, I was looking for a recipe for a soup to make that would last throughout the work week and lo and behold, I found the ole Taco Soup recipe that I make quite often during the cold winter months. It's hot and spicy and will warm your soul!
Taco Soup
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Yields: 10 Servings
Ingredients
2 lbs Ground beef
2 cups Onions diced 2 can (16 oz) Pinto beans 1 can (16 oz) Kidney beans 1 can (16 oz) Corn drained 1 can (15 oz) Mexican-style stewed tomatoes 1 can (15 oz) Diced tomatoes 1 can (15 oz) Tomatoes with chiles 2 can (4 oz) Green chiles diced 1 can (5 oz) Black olives drained and sliced, optional 1/2 cup Green olives sliced, optional 1 package Taco seasoning mix 1 package Ranch salad dressing mix Sour cream for garnish Grated cheese for garnish Green onion chopped, for garnish Pickled jalapenos for garnish |
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Instructions Brown the ground beef and onions in a large skillet; drain and transfer to a large slow cooker or stockpot. Add the beans, corn, tomatoes, green chiles, black olives (if using), green olives (if using), taco seasoning mix, and ranch dressing mix. Cook in the slow cooker on low for 6-8 hours or simmer over low heat for about one hour in the stockpot. | |
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