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Taco Soup Recipe by Paula Deen

Easy Level
80 MIN 5 Prep + 75 Cook
Servings
$ /Serving
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Easy Level
80 MIN 5 Prep + 75 Cook
12-16 Servings
$ /Serving

Taco Soup Recipe by Paula Deen

Easy Level
80 MIN 5 Prep + 75 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, (optiona)l sliced
  • 1 small can black olives, (optional) drained and sliced
  • 2 (4 1/2 oz) cans diced green chilies
  • 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 kernel corn, drained
  • 1 (15 1/4 oz) cans pink kidney beans
  • 2 (15 1/4 oz) cans pinto beans
  • 2 cups onions, diced
  • 2 lbs 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 slow cooker 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 slow cooker, 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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