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Taco Soup Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
12-16 Servings
$ /Serving
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Moderate Level
0 MIN Prep + Cook
12-16 Servings
$ /Serving

Taco Soup Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
12-16 Servings
$ /Serving

Ingredients

  • 1 (1 oz) package ranch salad dressing mix
  • 1 (1 1/4 oz) package taco seasoning mix
  • 1/2 cup green olives, optional sliced
  • 1 small can black olives, optional drained and sliced
  • 2 (4 1/2 oz) cans green chilies, diced
  • 1 (14 1/2 oz) can tomatoes with chilies
  • 1 (14 1/2 oz) can tomatoes, diced
  • 1 (14 1/2 oz) can mexican tomatoes
  • 1 (15 1/4 oz) can whole kernal corn, drained
  • 1 (15 1/4 oz) cans pink kidney beans
  • 2 (15 1/4 oz) cans pinto beans
  • 2 cup diced onions
  • 2 lb ground beef
  • jalapeños
  • green onions, chopped
  • cheese, grated
  • sour cream
  • corn chips

Preparation

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crockpot or a stockpot. Add the beans, corn, green onions, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 8 hours) if using a crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and jalapenos.

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Preparation

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crockpot or a stockpot. Add the beans, corn, green onions, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 8 hours) if using a crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and jalapenos.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product