I love, love, love TACO SOUP!!! It is the perfect autumn-night dinner. I’m going to be making it for dinner tomorrow night and can’t wait! For those of you that love Mexican food (which I do!), this should satisfy your craving (which it does for me!). It has a little kick to it, but just the perfect amount. And for those that like things REALLY spicy, you can just add a little more kick to yours!
I use Paula Deen’s recipe and have made it my own along the way. I like hers because it makes a lot. I use a 6 qt. crock pot and it’s usually filled to the brim when I make it. I like to have left overs to eat on for lunch for a couple of days and have frozen some as well to save for meals later on. If you don’t want make quite that much you can always 1/2 the recipe.
Printable Version: Taco Soup
- 2 pounds ground beef (or ground turkey)
- 2 cups diced onions
- 2 (15 1/2-ounce) cans pinto beans
- 1 (15 1/2-ounce) can pink kidney beans (I like to use black beans, rinsed)
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes (I have trouble finding “Mexican-style sometimes, so I just use regular stewed tomatoes)
- 1 (14 1/2-ounce) can diced tomatoes
- 1 (14 1/2-ounce) can Ro-Tel
- 2 (4 1/2-ounce) cans diced green chiles
- 1-2 (1 1/4-ounce) packages taco seasoning mix (I use 1 1/2 – 2 packages because we like ours with a little more kick to it)
- 1 (1-ounce) package Ranch salad dressing mix
- 1 (4.6-ounce) can black olives, drained and sliced, optional
- 1/2 cup green olives, sliced, optional
- 1-2 cups water (depending on how soupy you want it)
- Corn chips, for serving
- Sour cream, for garnish
- Grated cheese for garnish
- Chopped green onions, for garnish
- Pickled jalapenos, for garnish
Brown the ground beef (or turkey) 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. Top with sour cream, cheese, green onions and jalapenos, if desired. Serve with corn chips on the side.