Recipe courtesy of Paula Deen
Taco Soup
Total:
6 hr 15 min
Active:
15 min
Yield:
12 to 16 servings
Level:
Easy
Total:
6 hr 15 min
Active:
15 min
Yield:
12 to 16 servings
Level:
Easy

Ingredients

Directions

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, 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. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Pairs well with lager

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