Aunt Bonnie's Taco Soup

By myangelsc86

This easy soup, full of beef and beans, is sure to become a top choice at your dinner table, as it is with Vicki Johnson of Hallsville, Missouri. We like to top it with a generous dollop of sour cream and serve with salsa and chips (left).

8 servings
Cook: 6 to 8 hours on low 3 to 4 hours on high
Prep: 20 minutes

Ingredients

• 1 pound ground beef
• 1 15-1/2-ounce can black-eyed peas
• 1 15-ounce can black beans
• 1 15-ounce can chili beans with chili gravy
• 1 15-ounce can garbanzo beans
• 1 14-1/2-ounce can Mexican-style stewed tomatoes
• 1 11-ounce can whole-kernel corn with sweet peppers
• 1 1.25-ounce package taco seasoning mix
• Dairy sour cream
• Salsa
• Tortilla chips

Details

Servings 8

Preparation

Step 1

1. In a 4-quart Dutch oven, cook ground been until brown; drain fat. Stir in undrained black-eyed peas, undrained black beans, undrained chili beans, undrained garbanzo beans, undrained tomatoes, and undrained corn. Stir in taco seasoning mix until well combined.

2. Bring soup mixture to boiling; reduce heat. Cover and simmer for 1 to 2 hours, stirring occasionally. Serve with sour cream, salsa, and tortilla chips. Makes 8 servings.

Crockery-Cooker Directions: Brown ground beef as indicated, and place in a 3-1/2- or 4-quart crockery cooker. Stir in undrained vegetables and taco seasoning mix, as directed. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Serve as above.