Quick and easy meal to feed the masses from Paula Deen from the Food Network
Costs a little over $15 to make and feeds 10-12 people
Ingredients
1 1/2 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
1 (14 1/2-ounce) can tomatoes with chiles
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
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
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, black olives, taco seasoning, and ranch dressing mix, and 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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3 comments:
Been making this for years - works great for the missionaries (quick, easy and good!)
ah yes, taco soup. we've definitely had this at more than one Cheryl-Grandma-Carol dinners and it never disappoints. The avocado is the best part. And the cheese. And the chips... mmm might need to make this soon.
If we fly out will you make it for us?
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