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 Ranch 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.
