Taco Soup by Paula Deen

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

Corn chips

Sour cream

Grated cheese

Chopped onions

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.

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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