Taco Soup
Recipe information
Yield
serves 12-16
Ingredients
2 pounds ground beef
2 cups chopped onions
Two 15 1/2-ounce cans pink kidney beans
Two 15 1/2-ounce cans pinto beans
One 15 1/4-ounce can niblet corn, drained
One 14 1/2-ounce can Del Monte Mexican tomatoes
One 14 1/2-ounce can diced tomatoes
One 14 1/2-ounce can Del Monte tomatoes with chilies
Two 4 1/2-ounce cans diced green chilies
1 small can black olives, drained and sliced (optional)
1/2 cup green olives, sliced (optional)
One 1 1/4-ounce package taco seasoning mix
One 1-ounce package Hidden Valley Original Branch salad dressing mix
Corn chips
Sour cream
Grated cheese
Chopped onions
Preparation
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crockpot or a stockpot. Add the beans, corn, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 8 hours) if using a crockpot, 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 onions.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
