Taco Soup

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  • 2 pounds ground beef
  • 2 cups diced onions
  • 1 (1ounce) package ranch salad dressing mix
  • 1 (1.25 ounce package taco seasoning mix
  • 1/2 cup green olives, sliced (optional)
  • 1 small can black olives, drained and sliced (optional)
  • 2 (4.5 ounce) cans diced green chilies
  • 1 (14.5 ounce) can tomatoes with chilies
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (15.5 ounce) cans pink kidney beans
  • 2 (15.5 ounce) cans pinto beans
  • Jalapenos
  • Chopped green onions
  • Grated cheese
  • Sour cream
  • Corn chips
  1. 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. 
  2. Add the beans, corn, green onions, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 8 hours) if using a Crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove. 
  3. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and jalapenos.

Cooking With Crevolyn
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