Real Recipes From Real Home Cooks ®

my version of taco soup

(1 rating)
Recipe by
emily wilson
knoxville, TN

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

  • 2 lb
    ground beef
  • 2 c
    diced onions
  • 2(15.5) oz
    cans pointo beans
  • 1(15.5) oz
    can pink kidney beans
  • 1(151/4 oz
    can whole kernel corn,drained
  • 1 141/2 oz
    can mexican style stewed tomatoes
  • 1 141/2 oz
    can diced tomatoes
  • 1 141/2 oz
    can tomatoes with chilies
  • 2 41/2 oz
    cans diced green chilies
  • 1 4.6 oz
    can black olives,sliced and drained,opt
  • 1/2 c
    green olives,sliced opt
  • 1 1/4 pkg
    taco seasoning mix
  • 1(1) pkg
    ranch salad dressing mix
  • corn chips for serving
  • sour cream
  • grated cheese
  • chopped green onion
  • pickled jalapenos

How To Make my version of taco soup

  • 1
    Brown 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.

Categories & Tags for My version of Taco Soup:

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