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Beans Taco Soup

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  • Beans Taco Soup

    Bean Posted February 17, 2006 11:56 AM
    Taco Soup

    Recipe courtesy Paula Deen

    2 pounds ground beef
    2 cups diced onions
    2 (15 1/2-ounce) cans pinto beans
    1 (15 1/2-ounce) can pink kidney beans
    1 (15 1/4-ounce) can whole kernel corn, drained
    1 (14 1/2-ounce) can Mexican-style stewed tomatoes
    1 (14 1/2-ounce) can diced tomatoes
    1 (14 1/2-ounce) can tomatoes with chiles
    2 (4 1/2-ounce) cans diced green chiles
    1 (4.6-ounce) can black olives, drained and sliced, optional
    1/2 cup green olives, sliced, optional
    1 (1 1/4-ounce) package taco seasoning mix
    1 (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

    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 chiles, 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.