Paula Deen Taco Soup Recipe
This delicious soup tastes great with all kinds of fixings, including Pinto Beans, Ranch Salad Dressing, and Taco Seasoning. It’s a very filling and versatile soup recipe, perfect for a busy weeknight meal or for an impromptu weekend brunch
Ingredients
- 1 pack Ranch Salad Dressing
- 1 pack Taco Seasoning
- ½ cup Green Olives (sliced)
- 1 can Black Olives (sliced)
- 1 can Tomatoes with Chilies
- 1 can Tomatoes (diced)
- 1 can Mexican Tomatoes
- 1 Whole Kernel Corn
- 1 can Pink Kidney Beans
- 1 can Pinto Beans
- 1 can Onions (diced)
- 2 lbs Ground Beef
- 3 Jalapenos
- 2 Green Onions (chopped)
- 1 cup Cheese (grated)
- ½ cup Sour Cream
- ½ cup Tortilla Chips
Instructions
- Add onions and ground beef to a large skillet and cook until browned.
- Once the mixture has turned brown, remove the excess fat and place it in a large pot.
- Add kidney beans with their juice, canned pinto beans, and three different kinds of tomatoes to a stockpot.
- The three types of tomatoes are Mexican tomatoes, regular diced tomatoes, and tomatoes flavored with chilies. Add all the tomatoes and stir well.
- Then add corn, green chilies, black olives, green olives, taco seasoning, and dried ranch salad dressing. Lastly, add half a cup of water and green onions.
- Let the soup simmer for about an hour.
- Place corn chips in the serving bowl after the cooking time has finished, and top with sour cream, cheese, and jalapenos.
Nutrition
Calories: 394kcal