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) can Mexican-style stewed tomatoes
  • 1 (14 1/2-ounce) can diced tomatoes
  • 2 (4 1/2-ounce) cans diced green chiles (I use Rotel)
  • 1 bottle of Mexican beer (I used Dos Equis)
  • 1 (4.6-ounce) can black olives, drained and sliced, optional 
  • 1 (1 1/4-ounce) package taco seasoning mix
  • 1 (1-ounce) package ranch salad dressing mix
  • Tortilla Chips, for serving
  • Sour cream, for garnish
  • Grated cheese, for garnish
  • Chopped green onions, for garnish
  • Pickled jalapenos, for garnish


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,beer, 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 tortilla crushed in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
This is a Paula Deen Recipe ( Thank you Paula Deen), 
with some revisions 
from my sister in law Thank you Jenny. We love this! Great Super Bowl Party Meal!!

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