Taco Soup

Tuesday, January 18, 2011

Despite the sickness going on in the house, I decided to go ahead with my plan to make taco soup today.  It really took next to no effort because all I did was brown some meat, cut up some onion, open some cans, throw in a crockpot and walk away.  A perfect meal when you don't feel like cooking!

Taco Soup Adapted from Paula Deen
Serves 12 to 16
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

Directions:  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.

-I cut this recipe in half.  There was still more than enough.
-I elminated the stewed tomatoes.

Here's what you'll need:

Diced up one onion.

Brown the ground beef and add the onions.

Once cooked, transfer the drained meat and onions to a crockpot.

Add the beans.

Drain and add the corn.

Add the tomatoes.

Add the green chilies and the black olives.

Add the taco seasoning and the ranch seasoning.

Cook for 6-8 hours and here's what you'll end up with:

Garnish with chips, sour cream, green onions, jalapenos, guacamole, lettuce . . . taco stuff.

Our Thoughts:
We thought this dish was pretty good.  It reminded me of just a chunky chili (except I didn't add any chili powder).  The whole time I was eating it, I kept thinking that it would make great nachos or even a "chili/taco" dog.

Scott said that he really enjoyed it and that it would be great football food.  I think that I will actually make this for my next football party instead of chili to see how it goes over.

Hope you enjoy!


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