Taco Soup

A hearty taco soup that's not too hot! Add chili powder to the table for those who like things a little hotter!

Category: Soups, Stews and Chili

Cuisine: Mexican

Ready in 45 minutes
by Christyz

Ingredients

2 pounds ground beef

2 cup Onion diced

2 can (16 oz) Pinto beans

1 can (16 oz) Kidney beans pink

1 can (16 oz) Corn drained

1 can (16 oz) Stewed tomatoes mexican-style

1 can (12 oz) Tomato diced

1 can (12 oz) Tomates with chiles

1/2 can (12 oz) Black olives drained and sliced

1 package Taco seasoning mix

1 package Ranch Salad Dressing Mix

Corn Chips

Sour cream

Grated Cheese

Green Onion chopped

Jalapenos pickled


Directions

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, 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.

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