Paula Deen’s Taco Soup
Print Recipe
Ingredients
- 2 lbs ground beef
- 2 cups diced onions
- 2 cans pinto beans 15½ oz
- 1 can red kidney beans 15½ oz
- 1 can whole kernel corn 15½ oz, drained
- 1 can Mexican-style stewed tomatoes 14½ oz
- 1 can diced tomatoes 14½ oz
- 1 can tomatoes and green chilies 14½ oz
- 2 cans diced green chilies 4½ oz
- 1 can black olives 4⅝, drained and sliced
- ½ cup green olives sliced (optional)
- 1 package taco seasoning mix ¼ oz
- 1 package ranch dressing mix 1 oz
Garnish
- sour cream
- grated cheese
- chopped green onion
- sliced jalapeno
For Serving
- 1 bag corn chips
Instructions
- Brown the ground beef and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot.
- Add the beans, corn, tomatoes (I like to mash all of the tomato products before I put them in the stockpot–sometimes there are very large chunks of tomatoes, especially in the stewed tomatoes), green chilies, black olives, green olives, taco seasoning and ranch dressing mix.
- Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).
- To serve, place a few corn chips in each bowl and ladle soup over them.
- Top with sour cream, cheese, green onions and jalapeños
Servings: 16
