Dorothy's Taco Soup - Recipe

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.

view recipe online: https://www.recipetips.com/recipe-cards/t--4176/broccoli-and-ham-quiche.asp

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat.

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 6-8 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.

Ingredients
-		2 pounds ground beef
-		2 cups onions, diced
-		2 cans pinto beans (15 1/2 ounce can)
-		1 can pink kidney beans (15 1/2 ounce can)
-		1 can Mexican-style stewed tomatoes (14 1/2 ounce can)
-		1 can diced tomatoes (14 1/2 ounce can)
-		1 packet taco seasoning mix (1 1/4 ounce pkt)
-		1 package ranch salad dressing mix (1-ounce pkg)
-		1 package corn chips
-		1 cup sour cream
-		4 green onions, chopped
-		1 cup grated cheese