Anytime is Taco Soup Time!
This is my go-to easy taco soup recipe! I keep the ingredients on my shelf so that I can make it whenever I want! It is the perfect crowd pleaser for Monday Night Football or a nice twist on Taco Tuesday!
The best part is you can throw it in a crockpot in the morning and it will be ready by dinner. You can also do a shortcut and cook it on the stove in one hour! Both ways come out perfect!
Here is the recipe:
(Modified from Paula Dean’s taco soup recipe)
2 lbs. ground beef or ground turkey
1 cup diced onions
2-15 oz cans pinto Beans
1-15 oz can white Beans
1-10 oz can Ro*Tel Diced Tomatoes & Green Chilies
1-15 oz can of whole kernel corn
2-14.5 oz cans of diced tomatoes
1-2.25 can sliced black olives (optional)
1-4 oz can diced green chilies
1-envelope of Taco seasoning
1-envelope of Hidden Valley Ranch Salad & Seasoning Mix
Brown the ground beef or ground turkey and onions, drain and add to the pot.
Add the corn- drain the water.
Then add in the beans, tomatoes, diced green chilies, olives (drained), taco seasoning, and Ranch Salad & Seasoning Mix.
Stir it up well.
Simmer for one hour on the stove at low heat or simmer in crockpot on low for 6-8 hours.
Add a few tortilla chips to the bottom of your soup bowl. Pour a generous amount of soup over the chips. Top with cheese and sour cream!
Last tip- these great soup bowls came from Ralph’s Grocery Store on sale for $2.99! They are great for soups and pastas. I love finding great dishes and cookware at the grocery store!
Stay busy being fabulous,