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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Paula Deen's version of Taco Soup. I ran to the market to buy all the cans of goodies to make this immediately. Ingredients:
2 lbs ground beef |
2 cups diced onions |
2 (15 1/2 ounce) cans pinto beans |
1 (15 1/2 ounce) can red kidney beans |
1 (15 1/2 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 and green chilies |
2 (4 1/2 ounce) cans diced green chilies |
1 (4 5/8 ounce) can black olives, drained and sliced |
1/2 cup green olives, sliced (optional) |
1 (1 1/4 ounce) package taco seasoning mix |
1 (1 ounce) package ranch dressing mix |
corn chips, for serving |
sour cream, for garnish |
grated cheese, for garnish |
chopped green onion, for garnish |
sliced jalapeno, for garnish |
Directions:
1. Brown the ground beef and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot.
2. Add the beans, corn, tomatoes (I like to mash all of the tomato products before I put them in the stockpot-sometimes there are very large chunks of tomatoes, especially in the stewed tomatoes), green chilies, black olives, green olives, taco seasoning and ranch dressing mix.
3. Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).
4. To serve, place a few corn chips in each bowl and ladle soup over them.
5. Top with sour cream, cheese, green onions and jalapeños.
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