From the Food Network website...
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Taco Soup
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Game Night (Appetizers)
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 6 hours
Yield: 12 to 16 servings
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.
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~~~***Rhonda G in Missouri***~~~
