mexican taco soup
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.
prep time
15 Min
cook time
6 Hr
method
---
yield
12 to 16
Ingredients
- 2 pounds lean ground beef
- 2 cups diced onion
- 1 can black beans
- 1 can pinto beans
- 1 can kidney beans, canned
- 1 can whole kernel corn, drained
- 1 can 14 oz. diced tomatoes
- 1 can 14 oz. mexican style stewed tomatoes
- 1 can 14 oz. diced tomatoes with green chiles
- 1 can black olives, drianed, sliced
- 1 package 1 1/4 oz taco seasoning mix
- 1 package ranch style dressing mix
- - corn chips for serving
- - sour cream, garnish
- - shredded mexican cheese, garnish
- - chopped green onions, garnish
How To Make mexican taco soup
-
Step 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.
-
Step 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! 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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