Taco Soup

Submitted by Kathy Goodlive

Yield: 8 servings ( Serving Size: 1 cup )
Community Recipe from

Ingredients

  • 2 pound(s) ground beef
  • 2 cup(s) onions diced
  • 2 can(s) pinto beans
  • 1 can(s) pink kidney beans
  • 1 can(s) whole kernal corn drained
  • 1 can(s) Mexican-style stewed tomotoes
  • 1 can(s) diced tomatoes
  • 1 can(s) tomatoes with chilies
  • 2 can(s) diced green chiles
  • 1 can(s) olives, 4.6oz sliced
  • 1/2 cup(s) green olives sliced
  • 1 1/4 ounce(s) taco seasoning mix packet
  • 1 ounce(s) ranch salad dressing mix
  • corn chips for serving
  • sour cream for garnish
  • grated cheese for garnish
  • green onions, chopped for garnish
  • pickled jalapenos for garnish

Preparation

  1. Brown the beef and onions in a large skillet; drain the excess fat, then transfer the mixture to a large slow cooker. Add remaining ingredients and mix; cook on low for 6 to 8 hours or simmer on low heat for 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.
August 2011

This recipe is a personal recipe added by Lynsey717 and has not been tested or endorsed by MyRecipes.

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