mexican taco soup
(2 ratings)
They call this soup but I sometimes use it as a dip. You Cook it in your crock pot. I really hope you like it. It is easy just takes some time. You can add Avacados, Sour Cream, Green Onions, Shredded Cheese to the finished product.
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(2 ratings)
yield
12 to 16
prep time
15 Min
cook time
6 Hr
Ingredients For mexican taco soup
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2 lblean ground beef
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2 cdiced onion
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1 canblack beans
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1 canpinto beans
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1 cankidney beans, canned
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1 canwhole kernel corn, drained
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1 can14 oz. diced tomatoes
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1 can14 oz. mexican style stewed tomatoes
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1 can14 oz. diced tomatoes with green chiles
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1 canblack olives, drianed, sliced
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1 pkg1 1/4 oz taco seasoning mix
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1 pkgranch style dressing mix
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corn chips for serving
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sour cream, garnish
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shredded mexican cheese, garnish
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chopped green onions, garnish
How To Make mexican taco soup
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1Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large Crock Pot or a stockpot. Your Choice. I always use a Crock Pot.
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2Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a Crock Pot 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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