Prep 15 mins
Cook 1 hr
Paula Deen's version of Taco Soup. As with most of the other things I have watched her make on the Food Network, this is easy to make and delicious! I ran to the market to buy all the cans of goodies to make this immediately.
- 2 lbs ground beef
- 2 cups diced onions
- 2 (15 1/2 ounce) cans pinto beans
- 1 (15 1/2 ounce) can red kidney beans
- 1 (15 1/2 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 and green chilies
- 2 (4 1/2 ounce) cans diced green chilies
- 1 (4 5/8 ounce) can black olives, drained and sliced
- 1⁄2 cup green olives, sliced (optional)
- 1 (1 1/4 ounce) package taco seasoning mix
- 1 (1 ounce) package ranch dressing mix
- corn chips, for serving
- sour cream, for garnish
- grated cheese, for garnish
- chopped green onion, for garnish
- sliced jalapeno, for garnish
- Brown the ground beef and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot.
- Add the beans, corn, tomatoes (I like to mash all of the tomato products before I put them in the stockpot--sometimes there are very large chunks of tomatoes, especially in the stewed tomatoes), green chilies, black olives, green olives, taco seasoning and ranch dressing mix.
- Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).
- To serve, place a few corn chips in each bowl and ladle soup over them.
- Top with sour cream, cheese, green onions and jalapeños.
Made this for lunch today, wonderful!!!
This is very good. I did have to add an extra 1/2 packet of taco seasoning to make it more "taco flavored" and make a few adjustments for things I can't get easily in England. So instead of tomatoes with chilies and canned chilies, I ended up adding about 2/5 of a jar of sliced jalapenos (I chopped these finely). I made a substitute for the ranch dressing mix and it's not as good as the real deal, but it worked and I think the olives add a nice touch.
Was definitely better than we thought it would be. My hubby said he'd even consider serving to company. I made a smaller batch and basically halved this. Kicked up the flavor a little with cummin and chili powder, still not too hot for my small children though. Fresh cilantro is excellent in this (or any mexican dish for that matter). The corn chips (fritos really perfect) are a definite must for garnish.