Friday, February 10, 2017

Taco Soup

I think everyone has a Taco Soup in their recipe file.  I have been making Taco Soup on and off for years.  I am not a huge fan of beans.... but my husband and others love Taco Soup.  I think it is a cross between a soup and a chili.  I love serving it over Fritos and topping the soup with sour cream, shredded cheese, avocado, cilantro, jalepenos....etc.

This Taco Soup is from Paula Deen.  She puts corn in her soup - I have seen others that add hominy. I am also not a big hominy fan.  You can be creative and add what you like.  I made this for my teachers and they loved it.  I love that it makes a large amount - about 12 - 16 servings!  Enjoy!



Taco Soup (adapted from Paula Deen)

2 lbs ground beef
2 cups diced onion
2   15 1/2 oz can pinto beans
1   15 1/2 oz can kidney beans
1   15 1/2 oz can whole kernel corn, drained
2   14 1/2 cans of Rotel tomatoes
2   4 1/2 cans diced green chiles
1   4.6 oz can black olives, sliced and drained (optional - I did use)
1/2 cup sliced green olives (optional - I didn't use but I should have)
1   1 1/4 oz pkg of taco seasoning
1   1 1/4 oz pkg ranch salad dressing mix
2-3 cups of water to achieved desired texture
corn chips for serving
optional toppings - sour cream, shredded cheese, cilantro, avocado, jalepenos, etc.

Brown the ground beef and onions in a large skillet, drain off the excess fat.  Transfer to a slow cooker or continue to cook in large pot on the stove top.  (I just did the stove top) Add beans, corn, tomatoes, green chiles, olives, taco seasoning and ranch dressing. Mix and cook in a slow cooker on low for 6 - 8 hours or simmer over low heat for about an hour on the stove top.  Add water if necessary.

To serve, place a few corn chips in each bowl and then add soup.  Top with any extra desired toppings.

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