taco soup
(1 RATING)
Now I don't know if anybody remembers me telling you all about the potluck I went to. Well one of the ladies there had this soup that was kinda spicy but it was really yummy. I didn't know where she got the recipe from. But I found it recently and was very excited about it. I plan on making it once it gets cooler.
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prep time
cook time
method
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yield
12 to 16
Ingredients
- 2 pounds ground beef
- 2 cups chopped onions
- 2 cans (15 1/2oz each) pink kidney beans
- 2 cans (15 1/2oz each) pinto beans
- 2 cans (15 1/2oz each) niblet corn,drained
- 1 can (14 1/2oz) del monte mexican tomatoes
- 1 can (14 1/2oz) diced tomatoes
- 1 can (14 1/2oz) del monte tomatoes with chilies
- 2 cans (4 1/2oz each) diced green chilies
- 1 can (small can) black olives,drained and sliced (optional)
- 1/2 cup green olives,sliced (optional)
- 1 package (1 1/4oz) taco seasoning mix
- 1 package hidden valley orignal ranch salad dressing mix
- - corn chips
- - sour cream
- - grated cheese
- - chopped onions
How To Make taco soup
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Step 1Brown the ground beef and onion in large skillet;drain the excess fat, then transfer the browned beef and onions to a large crockpot or stockpot. Add the beans,corn,tomatoes,chilies,olvies and seasonings and cook on low setting all day(6 to 8 hours),if using a crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove.
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Step 2To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream and cheese and onions.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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