Taco Soup

By á-170456

Ingredients

• 2 pounds ground beef
• 2 cups diced onions
• 2 cans pinto beans - (15 1/2 oz ea)
• 1 can pink kidney beans - (15 1/2 oz)
• 1 can whole kernel corn - (15 1/4 oz) drained
• 1 can Mexican-style stewed tomatoes - (14 1/2 oz)
• 1 can diced tomatoes - (14 1/2 oz)
• 1 can tomatoes with chiles - (14 1/2 oz)
• 2 cans diced green chiles - (4 1/2 oz ea)
• 1 can black olives - (4.6 oz) drained, and sliced, (optional)
• 1/2 cup green olives sliced, (optional)
• 1 package taco seasoning mix - (1 1/4 oz)
• 1 package ranch salad dressing mix - (1 oz)
• Corn chips for serving
• Sour cream for garnish
• Grated cheese for garnish
• Chopped green onions for garnish
• Pickled jalapeños for garnish

Details

Servings 12

Preparation

Step 1

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 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 jalapeños.

This recipe yields 12 to 16 servings.