Taco Soup by Paula Deen
I tried this soup at a friend's home and it is fantastic! I didn't use canned beans because it is cheaper to use dry beans and convert.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 can diced tomatoes
- 1 package taco seasoning
- 2 cans pinto beans
- 1 can tomatoes w/chiles
- 2 c ground beef browned
- 2 c diced onions sauteed
- 2 cans kidney beans
- 1 can can whole kernel corn, drained
- 1 can stewed mexican tomatoes
- 2 4 oz cans chopped green chiles
- 1 4-6oz can sliced black olives
- 1/2 cup sliced green olives
- 1 package original ranch style dressing
- sour cream, cheese, jalepenos optional to top
- Carbohydrate 136.34952 g
- Cholesterol 85.0485693 mg
- Fat 32.9978631 g
- Fiber 43.973071468544 g
- Protein 57.99029736224 g
- Saturated Fat 11.879463040444 g
- Serving Size 1 1 Serving (1242g)
- Sodium 2536.485121908 mg
- Sugar 92.376448531456 g
- Trans Fat 6.11887308588 g
- Calories 1064 calories
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
