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Taco Soup

Servings: 6 servings
Course: dinner, Lunch, Main Course, mexican, Soup, texmex
Cuisine: American, Mexican

Ingredients
  

  • 1 lb ground beef
  • 1 cup diced onions
  • 1 15.5 oz can pink kidney beans (red if you can't find pink)
  • 1 15.5 oz can pinto beans
  • 1 15.5 oz can black beans, drained
  • 1 14.5 oz can Mexican style stewed tomatoes
  • 1 14.5 oz can diced tomatoes
  • 1 14.5 oz can tomatoes with green chiles
  • 1 14.5 oz can hominy drained
  • 1-2 4.5 oz diced green chiles
  • 1 4.5 oz black olives, drained and sliced (optional)
  • 1/2 cp green olives, sliced (optional)
  • 1 1 1/4 oz package taco seasoning mix
  • 1 1 oz package ranch salad dressing mix
  • corn chips or tortilla chips for serving
  • grated cheddar cheese, garnish
  • sour cream, garnish
  • chopped green onions, garnish
  • pickled jalapenos, garnish

Method
 

  1. 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.