Friday, August 7, 2009

Taco Soup

• 2 pounds ground beef (or ground turkey)
• 2 cups diced onions
• 2 (15 1/2-ounce) cans pinto beans (I like to use black beans, rinsed)
• 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 (I have trouble finding “Mexican-style sometimes, so I just use regular stewed tomatoes)
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can Ro-Tel
• 2 (4 1/2-ounce) cans diced green chiles
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package Ranch salad dressing mix
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional
• 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 (or turkey) 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. Top with sour cream, cheese, green onions and jalapenos, if desired. Serve with corn chips on the side.

Taco Soup

2 cans of kindey beans
2 cans of pinto beans
2 cans of corn
1 large can of diced tomatoes
1 can tomatoes and chiles
1 packet taco seasoning
1 packet ranch dressing mix , I use Hidden Valley)
1 lb browned ground turkey or hamburger
Shredded cheese
Sour Cream


Brown meat if you are going to use it, drain fat and add meat to crockpot stoneware insert.  Sprinkle seasoning packets on top of meat.  Drain and rinse the beans, add.  Add the ENTIRE contents of the corn and tomato cans.  Stir.

Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

No comments:

Post a Comment