Taco Soup

Ready in 1 hour

Crock-pot taco soup recipe

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2 lb ground beef
2 cups onion
2 15 oz can pinto beans
1 15 oz can pink kidney beans
1 15 oz can whole kernel corn
1 14 oz can Mexican-style stewed tomatoes
1 14 oz can diced tomatoes
1 14 oz can tomatoes with chiles
2 4 oz can diced green chiles
1 1 1/4 oz pkg taco seasoning mix
1 1 oz pkg ranch salad dressing mix

Original recipe makes 12 Servings



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.

Calories Per Serving: 448 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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