Tuesday, September 8, 2020

Taco Soup

2 pounds ground beef
2 cups diced onions
1 (1-ounce) package ranch salad dressing mix
1 (1 1/4-ounce) package taco seasoning mix
2 (4 1/2-ounce) cans diced green chilies
1 (14 1/2-ounce) can tomatoes with chilies
2 (14 1/2-ounce) can diced tomatoes
1 (15 1/4-ounce) can whole kernel corn, drained
1 (15 1/2-ounce) can red beans, drained
1 (15 ½ ounce) can black beans, rinsed and drained
1 (15-1/2 ounce) can kidney beans, drained
Garnish: Jalapenos , Chopped green onions, Grated cheese, Sour cream, Corn chips

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.
Add the seasonings, chilies, tomatoes, corn and beans. Cook on low 6 to 8 hours.
To serve, top with jalapenos, onions, cheese, sour cream and corn chips.

Roll Call of Ingredients!

Browning the ground beef and onion together. Be sure and drain this well. The last thing you want from your Taco Soup is grease. This is an essential step in the process.

I don't ever cook in the slow cooker that I don't use these liners. Clean up is a breeze with these!

Underneath the bean, green chili, and tomato goodness, is the ground beef and onion mixture. This is looking yummy!

I let this soup simmer on low all day.

Talk about good. This was delicious! Perfect for a cool fall evening! 

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