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.
Yield: Servings Ready in moments
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|2 cground beef; browned|
|2 cdiced onions; sauteed|
|2 canspinto beans|
|2 canskidney beans|
|1 cancan whole kernel corn, drained|
|1 canstewed mexican tomatoes|
|1 candiced tomatoes|
|1 cantomatoes w/chiles|
|2 4 oz canschopped green chiles|
|1 4-6oz cansliced black olives|
|1/2 cupsliced green olives|
|1 packagetaco seasoning|
|1 packageoriginal ranch style dressing|
|sour cream, cheese, jalepenos; optional to top|
Taco Soup by Paula Deen Preparation
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
This is Paula Deen's recipe from Foodnetworktv. You can also search it there.
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