Tuesday, August 5, 2008

Taco Soup

Taco Soup

1.5 pounds ground beef
2 cups diced onions
1 (15- ounce ) can black beans, drained and rinsed
1 (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 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, Grated cheese, Chopped green onions, 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, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

I changed some ingredients original recipe can be found:

http://www.foodnetwork.com/food/paula_deen/0,1974,FOOD_11023,00.html

2 comments:

Sidewing Creations said...

I just popped in to see what's new and found this great soup recipe!! I can't wait to make it. Thanks for sharing it!!

La Alicia said...

that sounds yummy!