Taco Soup by Paula Deen
Paula Deen's Taco Soup Recipe
This easy crock pot soup recipe is a terrific family meal that is great for a crowd. This meal freeze's great and can easily be divided into several meals. The recipe is from Paula Deen's The Lady & Sons, Too! cookbook. Garnish with cheese, chives, corn chips, jalapenos or even serve with steaming white rice!
2 pounds ground beef
2 cups chopped onions
Two 15 1/2 ounce cans of pink kidney beans
Two 15 1/2 ounce cans of pinto beans
One 15 1/2 ounce can of niblet corn, drained
One 14 1/2-ounce can of Del Monte Mexican tomatoes
One 14 1/2-ounce can of diced tomatoes
One 14 1/2-ounce can of Del Monte tomatoes with chilies
Two 4 1/2-ounce cans diced green chiles
1 small can black olives, drained and sliced (optional)
One 1-ounce package Hidden Valley Original Ranch salad dressing mix
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crockpot or a stockpot. Add the beans, corn, 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. Top with sour cream, cheese and onions.
Notes: If freezing, put in gallon freezer bags or other freezable container. Leave off the sour cream, cheese and onions until ready to serve.
Lady and Sons Too! - by Paula Deen
This is a great little cookbook with lots of easy but unique recipes. This Taco Soup recipe from this cookbook is a family favorite because you can cook large batches in a crock pot and freeze overnight!
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