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.
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There doesnt seem to be a lot of liquid in this recipe to call it a soup. Should there be some beef broth or water added to it? If one drains the beans the only liquid left is tomatoes. Am I'm missing something?
I have made this hundreds of times! Everyone loves it, but now I'm cooking for my little grandson and want to avoid the msg in the powdered ranch dressing. Can I use my organic bottled ranch dressing instead? If so, how much? Thanks!!
I am not sure how the bottled ranch would work out in the recipe. I would advise looking for a recipe for a homemade ranch packet without MSG, although Paula does not have one herself unfortunately.
Sean