CrockPot LOVE ~ Taco Soup

There are variations of this recipe everywhere you turn, but this is my family's favorite. You can always count on Paula for some delicious vittles. It's great with tortilla chips crunched on the bottom or top. We have also used corn chips as well. If you want to lower the fat content, you can use ground turkey or ground chicken. Both are yummy.
It's a pretty quick assembly and if you want to make a dinner kit out of it, simply do step 1, place it in a gallon freezer bag and thaw when ready. The rest of the ingredients come out of the pantry.
Bon Appetite!
Taco Soup
recipe adapted from Paula Deen

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

1. 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.
2. 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.
3. 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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