Taco Soup

Keith

Yield: 12 to 16 servings

Ingredients

• 2 pounds ground beef
• 2 cups diced onions
• Two 15½ ounce cans pinto beans
• One 15½ ounce can pink kidney beans
• One 15¼ ounce can whole kernel corn, drained
• One 14½ ounce can Mexican-style stewed tomatoes
• One 14½ ounce can diced tomatoes
• One 14½ ounce can tomatoes with chilies
• Two 4½ ounce cans diced green chilies
• One 4.6 ounce can black olives, drained and sliced, optional
• ½ cup green olives, sliced, optional
• One 1¼ ounce package taco seasoning mix
• One 1 ounce package ranch salad dressing mix
• Corn chips, for serving
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Instructions

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.

Recipe courtesy of Paula Deen