Tuesday, August 30, 2016

147.2...Taco Soup

Even though it’s hot outside, I wanted chili or soup last night. Luckily, I found the best of both worlds: Taco Soup! It’s a pretty good cross between chili and soup for sure!

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Taco Soup (Serves 12 to 16)

Recipe from Paula Deen

Ingredients:

2 pounds ground beef

2 cups diced onions

2 (15 1/2-ounce) can 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

1/2 cup green olives, 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

Pickled jalapeños, for garnish

Directions:

1. Brown the ground beef and onions in large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. 

2. 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.

3. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapeños.

Printable Recipe

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We really enjoyed it! It would be great with some corn bread too!

Breakfast:

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I took the kids to school, then went to Orange Theory for a great workout! 

Lunch was more Taco Soup! 

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I went to a tennis lesson then picked the kids up from school. Tonight is a chill night at home. The last one for the rest of the week!

Chili vs. Soup…which would you pick?

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