mexican taco soup
(2 ratings)
They call this soup but I sometimes use it as a dip. You Cook it in your crock pot. I really hope you like it. It is easy just takes some time. You can add Avacados, Sour Cream, Green Onions, Shredded Cheese to the finished product.
(2 ratings)
yield
12 to 16
prep time
15 Min
cook time
6 Hr
Ingredients For mexican taco soup
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2 lblean ground beef
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2 cdiced onion
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1 canblack beans
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1 canpinto beans
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1 cankidney beans, canned
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1 canwhole kernel corn, drained
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1 can14 oz. diced tomatoes
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1 can14 oz. mexican style stewed tomatoes
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1 can14 oz. diced tomatoes with green chiles
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1 canblack olives, drianed, sliced
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1 pkg1 1/4 oz taco seasoning mix
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1 pkgranch style dressing mix
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corn chips for serving
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sour cream, garnish
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shredded mexican cheese, garnish
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chopped green onions, garnish
How To Make mexican taco soup
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1Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large Crock Pot or a stockpot. Your Choice. I always use a Crock Pot.
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2Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a Crock Pot 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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