Sunday, January 18, 2009

Taco Soup

•1 pounds ground beef, cooked and drained
•1 cups diced onions
•1 (15 1/2-ounce) cans pinto beans
•1 (15 1/2-ounce) can pink kidney beans
•1 cup yellow or white corn
•1 (14 1/2-ounce) can Mexican-style stewed tomatoes
•1 (14 1/2-ounce) can diced tomatoes
•1 (14 1/2-ounce) can tomatoes with chiles
•2 (4 1/2-ounce) cans diced green chiles
•1 (4.6-ounce) can black olives, drained and sliced, optional
•1 (1 1/4-ounce) package taco seasoning mix
•1 (1-ounce) package ranch salad dressing mix
•Corn chips, for serving
•Sour cream, for garnish
•Grated cheese, for garnish
•Chopped green onions, for garnish
Sauté onions over medium heat in stock pot. Add in cooked ground beef, 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 and green onions.

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