Taco Soup



Today, I wanted to share with you a very tasty recipe for a soup that I made this past weekend. My sister and her family drove up to Grapevine this past Sunday to see the ICE! exhibit at the Gaylord Texan hotel. It’s only a twenty minute drive over to our house from there, so they decided that they would drop in to see us afterwards. I told her that I would have supper waiting for them when they got here.

I had made Paula Deen’s soup for them in the past, and they all liked it, so I knew that it would probably be a good choice to make for them again. They weren’t sure exactly what time they would get here, so having something I could throw into the slow cooker and not worry about was a plus. It also gave me the time I needed to clean (hide my clutter 😀 ) my house.

I followed Paula’s recipe for the most part, but this time I made a few substitutions. No major changes, but I think that the soup turned out even better this time. Everyone enjoyed it, kids and adults alike. My youngest nephew (who can be quite picky) even had seconds. Hurray, for a Kid-Approved recipe!

Not only is this recipe delicious, it is super simple, and it can feed a crowd. Total Winner! This would make a great meal to take to any get-together, or to serve your relatives that may be visiting you over the Christmas season.

 

Yields 10-12

Taco Soup

Adapted from Paula Deen's recipe

15 mins Prep Time

6 hours Cook Time

Save Recipe

Ingredients

  • 2 lbs. ground beef
  • 1 large red onion, diced
  • 2 (15 oz) cans pinto beans
  • 1 (15 oz) can chili beans ( I used Bush's Chili Beans in Medium Sauce)
  • 1 (15.25 oz) can whole kernel corn
  • 1 (10 oz) can diced tomatoes & green chiles ( I used RoTel Mild)
  • 1 (28 oz) can fire roasted diced tomatoes
  • 1 (4.5 oz) can of chopped black olives, drained if necessary
  • 1 (1 -oz) packet ranch salad dressing mix
  • 1 (1.25 oz) packet taco seasoning mix ( I used McCormick's 30% less sodium)
  • To serve:
  • tortilla chips
  • grated cheddar or Mexican blend cheese
  • sour cream
  • sliced green onions
  • pickled jalapenos

Instructions

  1. In a large skillet, brown the ground beef and onions, then place onto a paper towel lined plate to drain the excess fat. Into a crock-pot or large stockpot, add the ground beef, onions, beans, corn, green chiles, tomatoes, olives, ranch dressing mix, and taco seasoning mix. Cook on low for 6 to 8 hours, ( 3-4 hours on high) or simmer over low heat on the stovetop for about an hour. Serve with tortilla chips, and your choice of garnishes.
6.8
http://thetexaspeach.com/my-recipes/taco-soup/

 

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About

Tempie is a stay-at-home wife with a passion for running. She writes about all aspects of healthy living from fitness to nutritious recipes. Subscribe to the feed for updates and follow Tempie on Twitter and Facebook.

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