TACO SOUP

It's cold and burr in Maine, with temps below zero.... this Taco soup hit the spot this weekend. It's so easy to make,  if you can open a can then you can make this hearty, tasty soup. What else do we expect from Paula.  It's delish, do you like chill?  If so then you would enjoy this soup.  It make a hugh pot serves 12-16 people, made in the crock pot so what can be easier.  The page reviews were postive for the soup, so I made the ingredient list and off to the market I went.  I also tried a new recipe for cornbread made with light brown sugar.  This will be my new go to for both the taco soup and the warm corn bread.   Happy cooking my friends..............Andi  

Paula Deen's Taco Soup

2 pounds ground beef
2 cups diced onions
2 (15 1/2 ounce) cans pinto beans
1 (15 1/2 ounce) can pink kidney beans
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 1/2 ounce) Mexican-style stewed tomatoes
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can tomatoes with chiles ( I used rotel)
1 (4.6 ounce) can sliced black olives, drained
2 (4 1/2 ounce) cans diced green chiles
1/2 cup sliced green olives
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch salad dressing mix

Garnish:
Corn chips
Sour cream
Grated cheese
Chopped green onions
Pickled jalapenos

Serves 12 -16 people

Brown the ground beef along with the 2 cups of diced onions. Drain the fat then transfer to a large stock pot or a large crock pot. Add the remaining ingredients and mix well. If using the crock pot allow to cook on low for 6-8 hours. If using a large stock pot cook over low heat for about 1 hour. Use the garnish to your finished soup and enjoy................

Shared with

Simply Sweet Home

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