Taco Soup
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Game Night (Appetizers)
12 to 16 servings
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.
http://groups.yahoo.com/group/Tamaras-Recipes/
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