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Taco soup
Nb persons: 0
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| Ingredients | |
| 2 pounds | ground beef |
| 2 cups | diced onions |
| 2 (15 1/2-ounce) cans | pinto beans |
| 1 (15 1/2-ounce) can | pink kidney beans |
| 1 (15 1/4-ounce) can | whole kernel corn, drained |
| 1 (14 1/2-ounce) can | Mexican-style stewed tomatoes |
| 1 (14 1/2-ounce) can | diced tomatoes |
| 1 (14 1/2-ounce) can | tomatoes with chiles |
| 2 (4 1/2-ounce) cans | diced green chiles |
| 1 (4.6-ounce) can | black olives, drained and sliced, optional |
| 1/2 cup | green olives, sliced, optional |
| 1 (1 1/4-ounce) package | taco seasoning mix |
| 1 (1-ounce) 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
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, 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. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
Read more at: http://www.foodnetwork.com/recipes/paula-deen/taco-soup-recipe/index.html?oc=linkback
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