Ground Beef Taco Soup
By Paula Deen
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Difficulty: Easy
Prep time: 5 minutes
Cook time: 5 minutes
Servings: 5
Ingredients
- 1 (1 oz) package ranch salad dressing mix
- 1 (1 1/4 oz) package taco seasoning mix
- 1/2 cup (optiona)l sliced green olives
- 1 small can (optional) drained and sliced black olives
- 2 (4 1/2 oz) cans diced green chilies
- 1 (14 1/2 oz) can tomatoes with chilies
- 1 (14 1/2 oz) can diced tomatoes
- 1 (14 1/2 oz) can Mexican tomatoes
- 1 (15 1/4 oz) can drained whole kernel corn
- 1 (15 1/4 oz) cans pink kidney beans
- 2 (15 1/4 oz) cans pinto beans
- 2 cups diced onions
- 2 lbs ground beef
- jalapeños
- chopped green onions
- grated cheese
- sour cream
- corn chips
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, green onions, tomatoes, chilies, olives and seasonings, and cook on low setting all day (6 to 8 hours) if using a slow cooker, or simmer over low heat for about 1 hour in a stockpot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and jalapeños.
