It's not quite that cold outside yet, but since I've been sick, all I want to eat is soup. This is one of my very favorite recipes! It's really easy and I can put it together the night before and in the morning, set the crock pot on low and it's ready by the time I get home. Plus, leftovers taste amazing. Thank you, Paula Deen! Ha ha...
Ingredients:
2 lbs ground beef
2 cups diced onions
2 (15 1/2 oz) cans pinto beans
1 (15 1/2 oz) can pink kidney beans (red is fine-I can never find pink)
1 (15 1/4 oz) can whole-kernel 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 1/2 oz) cans diced green chiles
1 (4.6 oz) can black olives, drained & sliced (optional) (I never do this)
1 (1 1/4 oz) packet taco seasoning mix
1 (1 oz) package ranch salad dressing mix
corn chips, for serving (optional)
Garnish Items (optional): Black olives, sour cream, green olives, cheese, or pickled jalapeños
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, olives, taco seasoning, and ranch dressing mix. 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. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapeños.
Ingredients:
2 lbs ground beef
2 cups diced onions
2 (15 1/2 oz) cans pinto beans
1 (15 1/2 oz) can pink kidney beans (red is fine-I can never find pink)
1 (15 1/4 oz) can whole-kernel 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 1/2 oz) cans diced green chiles
1 (4.6 oz) can black olives, drained & sliced (optional) (I never do this)
1 (1 1/4 oz) packet taco seasoning mix
1 (1 oz) package ranch salad dressing mix
corn chips, for serving (optional)
Garnish Items (optional): Black olives, sour cream, green olives, cheese, or pickled jalapeños
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, olives, taco seasoning, and ranch dressing mix. 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. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapeños.
I LOVE taco soup! Your recipe is so similar to the one I have. Yum! Yum! I think I might be making this for dinner tomorrow night! Thanks for the idea. :o)
ReplyDeleteTaco soup is probably one of my all time favorites! It's especially nice when you need something to throw together pretty quick and need to raid the pantry!
ReplyDelete