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Taco Soup

Adapted from Paula Deen's recipe
Servings 10 -12
Author Tempie

Ingredients

  • 2 lbs . ground beef
  • 1 large red onion , diced
  • 2 (15 oz) cans pinto beans
  • 1 (15 oz) can chili beans ( I used Bush's Chili Beans in Medium Sauce)
  • 1 (15.25 oz) can whole kernel corn
  • 1 (10 oz) can diced tomatoes & green chiles ( I used RoTel Mild)
  • 1 (28 oz) can fire roasted diced tomatoes
  • 1 (4.5 oz) can of chopped black olives, drained if necessary
  • 1 (1 -oz) packet ranch salad dressing mix
  • 1 (1.25 oz) packet taco seasoning mix ( I used McCormick's 30% less sodium)
  • To serve:
  • tortilla chips
  • grated cheddar or Mexican blend cheese
  • sour cream
  • sliced green onions
  • pickled jalapenos

Instructions

  • In a large skillet, brown the ground beef and onions, then place onto a paper towel lined plate to drain the excess fat. Into a crock-pot or large stockpot, add the ground beef, onions, beans, corn, green chiles, tomatoes, olives, ranch dressing mix, and taco seasoning mix. Cook on low for 6 to 8 hours, ( 3-4 hours on high) or simmer over low heat on the stovetop for about an hour. Serve with tortilla chips, and your choice of garnishes.