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Taco Soup

By Paula Deen
  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Servings: 5

Ingredients

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

Directions

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 jalapeños.