A hearty taco soup that's not too hot! Add chili powder to the table for those who like things a little hotter!
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, 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.
If you make your own taco seasoning and ranch mix this can be gluten free, egg free and casien free!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (209g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 298 (63%)|
|Amt Per Serving||% DV|
|Total Fat 33.1g||44 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 97.9mg||30 %|
|Sodium 150.6mg||5 %|
|Potassium 609.9mg||16 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 11.7g|
|Protein 26.1g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 476
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