Okay, this is the end of soup week. If you have a soup recipe you love, please paste it into a comment or click on the baby with the rattle over there on the right and share it with us.
Last, but not least….Taco Soup. This is Paula Deen’s (Paula, you rock!) recipe and it’s easy and delicious. It’s almost like chili, but it has a different flavor. Trust me, it’s a good one. And it’s also highly customizable. I cut the recipe in half (because I have had my share of soup lately and it turned out well) and I omitted items from the ingredient list I didn’t want to include.Additionally, the recipe says to let it simmer an hour, but all the ingredients in it were cooked, so I only cooked it 30 minutes and it was more than ready to eat.
Enjoy!
- 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 (omitted)
- 1 (14 1/2-ounce) can diced tomatoes
- 1 (14 1/2-ounce) can tomatoes with chiles (omitted)
- 2 (4 1/2-ounce) cans diced green chiles
- 1 (4.6-ounce) can black olives, drained and sliced, optional (used as garnish)
- 1/2 cup green olives, sliced, optional (omitted)
- 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
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