Paula Deen’s Taco Soup

Print Recipe
Cook Time:1 hour 15 minutes

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
Author: Paula Deen

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