Beef Taco Soup
Try this Beef Taco Soup recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
contains red meat
shellfish free
contains dairy
- 2 pounds ground beef
- sour cream for garnish
- ingredients
- 2 cups diced onions
- two 15 1/2-ounce cans pinto beans
- one 15 1/2-ounce can pink kidney beans
- one 15 1/4-ounce can whole kernel corn drained
- one 14 1/2-ounce can mexican-style stewed tomatoes
- one 14 1/2-ounce can diced tomatoes
- one 14 1/2-ounce can tomatoes with chiles
- two 4 1/2-ounce cans diced green chiles
- one 4.6-ounce can black olives drained and sliced, optional
- 1/2 cup green olives sliced, optional
- one 1 1/4-ounce package taco seasoning mix
- one 1-ounce package ranch salad dressing mix
- corn chips for serving
- grated cheese for garnish
- chopped green onions for garnish
- pickled jalapenos for garnish
- Carbohydrate 34.0947200120909 g
- Cholesterol 616.8856232 mg
- Fat 143.574671020628 g
- Fiber 7.59040019081201 g
- Protein 172.730123167622 g
- Saturated Fat 54.300736851133 g
- Serving Size 1 1 (1294g)
- Sodium 1197.52593008423 mg
- Sugar 26.5043198212789 g
- Trans Fat 19.8800083687 g
- Calories 2156 calories
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
