Sunday, April 21, 2013

Teri’s Taco Soup

I cannot begin to tell you how delicious this soup is. I know it seems like there are a lot of ingredients, but really it is just a lot of opening and dumping....soooo easy!  This makes a nice big pot of soup, and everyone who tried it loved it!


·         2 pounds ground beef
·         2 cups diced onions
·         2  cans pinto beans
·         1  can pink kidney beans
·         1 can whole kernel corn, drained
·         1  can Mexican-style stewed tomatoes
·         1  can diced tomatoes
·         1  can tomatoes with chiles
·         2  cans diced green chiles
·         1/2 cup green olives, sliced, optional
·         1  package taco seasoning mix
·         1  package ranch salad dressing mix
·         Corn chips, for serving
·         Sour cream, for garnish
·         Grated cheese, for garnish
·         Chopped green onions, for garnish
·         Pickled jalapenos, for garnish


1.       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.

2.       Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.

3.       To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Happy Cooking
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