 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Paula Deen Taco Soup Ingredients:
1 pounds ground beef |
2 cups diced onions |
31 ounce pinto beans |
15 1/2 ounce pink kidney beans |
15 1/4 ounce whole kernel corn, drained |
14 1/2 ounce stewed tomatoes |
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 |
1 1/4 ounce taco seasoning mix |
1 ounce ranch salad dressing mix |
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.
|
|