Taco soup is another favorite here. When it is just me I tend to leave the meat out to save money and it is just as filling, that is probably due to the large quantity of beans though. This is a great slow cooker recipe for busy fall and winter days. I made it today and it will last through Wednesday. You can even add rice to make it go farther.
Taco Soup
Here is the original recipe fro Paula Deen with my changes in pink:
Ingredients
- 1 pounds ground beef (lean beef or turkey)
- 1 cups diced onions (I have some seasoning blend leftover that I am using)
- 1 (15 1/2-ounce) cans pinto beans
- 1 (15 1/2-ounce) can pink kidney beans
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 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
- 1 (4 1/2-ounce) cans diced green chiles
- 1 (4.6-ounce) can black olives, drained and sliced, optional (left out, Jeremy isn't a fan)
- 1/2 cup green olives, sliced, optional (sadly they've been left out)
- 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
- Pickled jalapenos, for garnish (nope, not using)
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.
