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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Taco Soup Ingredients:
2 pounds ground beef |
2 tbs onion powder |
31 ounce pinto beans |
15 1/2 ounce pink kidney beans |
14 1/2 ounce stewed tomatoes, mexican-style |
14 1/2 ounce diced tomatoes |
14 1/2 ounce tomatoes with chiles |
9 ounce diced green chiles |
4 3/5 ounce black olives, drained and sliced, optional |
1/2 cup olives, green sliced, optional |
1 1/4 ounce taco seasoning mix |
1 ounce ranch salad dressing mix |
1 sour cream, for garnish |
1 grated cheese, for garnish |
1 chopped green onions, for garnish |
Directions:
1. 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, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos
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