TACO SOUP
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1 lb ground beef
1 lb ground turkey
2 large onions, diced
Two 15.5 ounce cans pinto beans, drained and rinsed
One 15.5 ounce can kidney beans
One 15.25 ounce can sweet white corn, drained
One 14.5 ounce can Mexican-style stewed tomatoes
One 14.5 ounce can diced tomatoes
One 14.5 ounce can tomatoes with chiles
Two 4.5 ounce cans mild diced green chiles
One 4.6 ounce can sliced black olives, drained
One 1.25 ounce package taco seasoning mix
One 1 ounce package ranch salad dressing mix
Fritos, sour cream, grated cheese & pickled jalapeños for serving
1. Brown the beef & turkey with the onions in a large skillet. Drain fat, then transfer cooked meat & onions to a large slow cooker (or stockpot). Add beans, corn, tomatoes, chiles, olives and seasonings; cook in slow cooker on low for 6 to 8 hours (or simmer on low heat for about 1 hour if using a pot on the stove).
2. To serve: sprinkle a few corn chips in the bottom of a bowl and ladle soup over them. Top with desired garnishes.
Cooking Tips
*This really isn’t technically a “soup.” It’s more like a thick chili-sort of dish and it’s fabulous over the corn chips- don’t leave those out!
*Consider other garnishes too: guacamole, chopped onions, lettuce, tomatoes, etc.
Recipe Source: Adapted from Paula Deen
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One Comment
This was absolutely delicious! My boyfriend went gaga over this dish! I did make one substitution, for anyone who lives in the Midwest, use Top the Tater instead of regular sour cream – yumo!
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