TACO SOUP 2

By tulawdog

Ingredients

• 1 lb ground beef
• 1 lb ground turkey
• 2 large onions, diced
• Two 15.5 ounce cans pinto beans, drained and rinsed
• One 15.5 ounce can kidney beans
• One 15.25 ounce can sweet white corn, drained
• One 14.5 ounce can Mexican-style stewed tomatoes
• One 14.5 ounce can diced tomatoes
• One 14.5 ounce can tomatoes with chiles
• Two 4.5 ounce cans mild diced green chiles
• One 4.6 ounce can sliced black olives, drained
• One 1.25 ounce package taco seasoning mix
• One 1 ounce package ranch salad dressing mix
• Fritos, sour cream, grated cheese & pickled jalapeños for serving
• Read more: http://www.recipegirl.com/2007/01/26/taco-soup/#ixzz0dujwhE69

Preparation

Step 1

1. Brown the beef & turkey with the onions in a large skillet. Drain fat, then transfer cooked meat & onions to a large slow cooker (or stockpot). Add beans, corn, tomatoes, chiles, olives and seasonings; cook in slow cooker on low for 6 to 8 hours (or simmer on low heat for about 1 hour if using a pot on the stove).

2. To serve: sprinkle a few corn chips in the bottom of a bowl and ladle soup over them. Top with desired garnishes.

Cooking Tips
*This really isn’t technically a “soup.” It’s more like a thick chili-sort of dish and it’s fabulous over the corn chips- don’t leave those out!
*Consider other garnishes too: guacamole, chopped onions, lettuce, tomatoes, etc.