my version of taco soup
(1 rating)
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This is easy and very satisfying
►
(1 rating)
yield
12 to 16 servings
prep time
15 Min
cook time
6 Hr
Ingredients For my version of taco soup
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2 lbground beef
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2 cdiced onions
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2(15.5) ozcans pointo beans
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1(15.5) ozcan pink kidney beans
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1(151/4 ozcan whole kernel corn,drained
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1 141/2 ozcan mexican style stewed tomatoes
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1 141/2 ozcan diced tomatoes
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1 141/2 ozcan tomatoes with chilies
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2 41/2 ozcans diced green chilies
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1 4.6 ozcan black olives,sliced and drained,opt
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1/2 cgreen olives,sliced opt
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1 1/4 pkgtaco seasoning mix
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1(1) pkgranch salad dressing mix
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corn chips for serving
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sour cream
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grated cheese
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chopped green onion
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pickled jalapenos
How To Make my version of 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 slow cooker or a stockpot.Add the beans,corn,tomatoes,green chilies,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.
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