Taco Soup- The Trashy 2nd Cousin of Chili
This is a staple at our house winter and summer. Grand kids love it and so does hubby. It also freezes well and is one of those soups that tastes better the longer it sits! You can substitute your favorite beans for any of the beans in the recipe. I also make my own taco seasoning with chili powder paprika, cumin season salt. I usually add more garlic just because we love it! Feel free to add what you like!
2 pounds ground beef
2 cups diced onions2 cans pinto beans (Do not drain) (15 1/2-ounce)
1 can Navy beans (Do not drain) (15 1/2-ounce)
1 can whole kernel corn (15 1/4-ounce) drained
1 can light red kidney beans ( do not Drain)
1 can Mexican-style stewed tomatoes (14 1/2-ounce)
1 can diced tomatoes ( I use Petitie Diced) (14 1/2-ounce)
1 can tomatoes with chiles (14 1/2-ounce)
2 cans diced green chiles (4 1/2-ounce)
1 can black olives (4.6-ounce) drained
and sliced, optional
1/2 cup green olives, sliced, optional
1 package taco seasoning mix (1 1/4-ounce)
1 package ranch salad dressing mix (1-ounce)
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Sliced jalapenos, for garnish
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, 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
