Taco Soup
This is Paula Deen's version of taco soup. It's easy to throw together and has a great combination of flavors.
Ingredients:
- 2 lbs ground beef
- 2 cups diced onions
- 2, 15 1/2 ounce cans pinto beans
- 1, 15 1/2 ounce can red kidney beans
- 1, 15 1/2 ounce can whole kernel corn, drained
- 1, 14 1/2 ounce can canned Mexican style stewed tomatoes
- 1, 14 1/2 ounce can diced tomatoes
- 1, 14 1/2 ounce can tomatoes and green chilies
- 2, 4 1/2 ounce cans diced green chilies
- 1, 4 5/8 ounce can black olives, drained and sliced
- 1, 1 1/4 ounce package taco seasoning mix
- 1, 1 ounce package ranch dressing mix
- corn chips, for serving
- sour cream (optional)
- shredded cheddar cheese (optional)
- chopped green onions (optional)
- sliced jalapenos (optional)
Directions:
In a large skillet, add the ground beef and onions.Brown this over medium heat. Drain off any excess liquid.
In a large soup pot, place the browned beef and onion mixture.
Then add the pinto beans, kidney beans, corn, tomatoes, green chilies, olives, taco seasoning mix and ranch dressing mix.
Stir this together well.
Simmer this over low heat for 1 hour.
Serve this over corn chips.
Great topped with sour cream, shredded cheddar cheese, green onions and jalapenos.
