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Taco Soup

    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.