Taco Soup
Recipes Main Dish Mexican Seasonal cooking Slow Cooker Soups and stews
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.
Directions
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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.)
Add in salad dressing mix and taco seasoning mix; stir well. Add in remaining ingredients, stirring well after each addition
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.
Serve with choice of garnishes, if desired.
Prep Time
PT0M