Description

This taco soup is a delicious meal to serve on those chilly days when there isn't a lot of time to make a meal, but you want a satisfying meal that is easy to make. Garnish with your favorite toppings and serve with scoop chips.

Ingredients

• 2 c. onions, diced
• 2 lb. ground beef
• 1 oz. package Ranch salad dressing mix
• 1 1/4 oz. package taco seasoning mix
• 1/2 c. green olives, drained and sliced, optional
• 1 small can black olives, drained and sliced, optional
• 9 oz. canned diced green chilies
• 15 1/4 oz. can whole kernel corn, drained
• 14 1/2 oz. can tomatoes with chilies (Ro-tel)
• 14 1/2 oz. can tomatoes, diced
• 14 1/2 oz. can Mexican-style tomatoes, (either with Jalapeño, Garlic & Cumin or with lime juice & cilantro)
• 15 1/4 oz. can pink kidney beans
• 2 - 15 1/4 oz. cans pinto beans
• Optional garnish choices: jalapeños, chopped green onions, grated cheese, sour cream.
• Serve with tortilla chips or scoops.

Steps

1. Brown ground beef and onions in a large skillet; drain and discard excess fat; transfer to a large slow cooker or a stockpot. (If cooking on the stovetop, brown the ground beef and onions in a large stockpot/soup pot to save washing another pot.)
2. Add in salad dressing mix and taco seasoning mix; stir well. Add in remaining ingredients, stirring well after each addition
3. If using a crock pot, cook on Low 6 - 8 hours. If cooking on the stove, simmer over low heat for about 1 hour in a stockpot.