Saturday, April 10, 2010

Taco Soup (recipe from: Paula Deen, Food Network)

-2 pounds ground beef
-2 cups diced onions
-2 (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
-2 (4 1/2-ounce) cans diced green chiles
-1 (4.6-ounce) can black olives, drained and sliced
-1/2 cup green olives, sliced (I agree, this seems weird, but trust me, it makes the soup!)
-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


1. 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.

2. 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.

3. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

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