The weather is finally getting chillier, so naturally we’re in the mood for a chili type meal. This Taco Soup I found on Emily’s blog, Rediscovering the Joy of Cooking, hit the spot! I believe it is originally a Paula Deen recipe. Emily omitted the olives, as did I. I like olives, but I didn’t want to spend money on them that night. This soup is just great without them!
You can prepare this two ways, either in the crockpot or on the stove over low heat. And, it was another chance to get to use my Le Creuset stockpot my sister bought me last year!
As Emily also points out, this makes a ton. So, either invite some friends over to indulge, or freeze the rest for later!
Taco Soup (Source: Rediscovering the Joy of Cooking)
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
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional (I omit these)
1/2 cup green olives, sliced, optional (I omit these)
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
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, 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.