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Taco Soup Recipe

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Dorothy
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This is a wonderful recipe when you have a crowd and little time to spend in ......
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Ingredients
  • 2 pounds ground beef browned and drained
  • 2 cups diced onions
  • 2 cans 15 1/2 ounce pinto beans
  • 1 can 15 1/2 ounce pink kidney beans
  • 1 can 14 1/2 ounce Mexican-style stewed tomatoes
  • 1 can 14 1/2 ounce diced tomatoes
  • 1 package 1 1/4 ounce taco seasoning mix
  • 1 package 1-ounce ranch salad dressing mix
  • corn chips for serving
  • sour cream for garnish
  • chopped green onions
  • grated cheese
Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the beef and onions to a large slow cooker or stockpot. Add the beans, tomatoes, taco seasoning, and ranch dressing mix; cook in the 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, and cheese.
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This is a wonderful recipe when you have a crowd and little time to spend in preparation. The beauty of the recipe is that if you have people eating at different times, the food stays warm and ready in a crock pot.
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A soup that is most often associated with the central and southern regions of Thailand. Made from the milk of coconuts, this soup may contain meat such as chicken or shellfish or as a subsitute, tofu may be added.
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