Thanks to Lana for this yummy recipe!
Taco Soup
2 pounds ground beef
2 cups chopped onions
2-15 1/2 oz cans pink kidney beans
2-15 1/2 cans pinto beans
1-15 1/4 oz cans niblet corn, drained
1-14 1/2 oz diced tomatoes
1-14 1/2 oz can Del Monte tomatoes with chilies
1-14 1/2 oz can Del Monte Mexican tomatoes
2-4 1/2 oz cans diced green chilies
1-1 oz package Hidden Valley Original Ranch salad dressing mix
1-1 1/4 oz package taco seasoning mix
1 small can black olives drained and sliced (optional)
1/2 cup green onions sliced (optional)
corn chips (optional)
sour cream (optional)
grated cheese (optional)
chopped onions (optional)
Brown the ground beef and onions in a large skillet, dreain then transfer the beef and onions to a large crockpot or a stockpot. Add the beans, corn, tomatoes, chilies, olives, and seasonings and cook on low setting 6 to 8 hours if usng a crockpot or simmer over low heat for 1 hour in a stockpot on the stove. top with sour cream, corn ships, cheese and onions if desired.
Enjoy!
Taco Soup
2 pounds ground beef
2 cups chopped onions
2-15 1/2 oz cans pink kidney beans
2-15 1/2 cans pinto beans
1-15 1/4 oz cans niblet corn, drained
1-14 1/2 oz diced tomatoes
1-14 1/2 oz can Del Monte tomatoes with chilies
1-14 1/2 oz can Del Monte Mexican tomatoes
2-4 1/2 oz cans diced green chilies
1-1 oz package Hidden Valley Original Ranch salad dressing mix
1-1 1/4 oz package taco seasoning mix
1 small can black olives drained and sliced (optional)
1/2 cup green onions sliced (optional)
corn chips (optional)
sour cream (optional)
grated cheese (optional)
chopped onions (optional)
Brown the ground beef and onions in a large skillet, dreain then transfer the beef and onions to a large crockpot or a stockpot. Add the beans, corn, tomatoes, chilies, olives, and seasonings and cook on low setting 6 to 8 hours if usng a crockpot or simmer over low heat for 1 hour in a stockpot on the stove. top with sour cream, corn ships, cheese and onions if desired.
Enjoy!
