Lunch: Taco Soup

Taco soup is an exciting dish with beef, beans and jalapeños. It's composed of ingredients to those inside a taco.

Ingredients

1 (1 oz) package ranch salad dressing mix
1 (1 1/4 oz) package taco seasoning mix
1/2 cup green olives, (optiona)l sliced
1 small can black olives, (optional) drained and sliced
2 (4 1/2 oz) cans diced green chilies
1 (14 1/2 oz) can tomatoes with chilies
1 (14 1/2 oz) can tomatoes, diced
1 (14 1/2 oz) can Mexican tomatoes
1 (15 1/4 oz) can whole kernel corn, drained
1 (15 1/4 oz) cans pink kidney beans
2 (15 1/4 oz) cans pinto beans
2 cups onions, diced
2 lbs ground beef
jalapeños
green onions, chopped
cheese, grated
sour cream
corn chips

Instructions

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, green onions, tomatoes, chilies, olives and seasonings, and cook on low setting all day (6 to 8 hours) if using a slow cooker, 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 jalapenos.

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