Taco Soup

This recipe comes from Paula Deen so you know it's good! Made this for a staff lunch and got lots of raves. Make sure you put all the fixins on top, it makes it all the more better. You could also use chicken in this instead of ground beef or no meat at all and it's still very good. 

This soup will definitely keep you warm on a cold night!

picture from food network.

12-16 servings

Ingredients

2 pounds lean ground beef

2 cups diced onions

1 (15 1/2 oz) cans pinto beans

1 (15 1/2 oz) can red kidney beans

1 can whole kernel corn

1 can Mexican-style stewed tomatoes

1 can diced tomatoes

1 can tomatoes with chiles

2 cans diced green chiles

1 package taco seasoning mix

1 package ranch salad dressing mix

(I also added a can of tomato sauce)

Toppings: sliced black olives, green onion, grated cheese, jalapenos, and corn chips. 

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the mean to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, taco seasoning, ranch dressing. 

Cook in a slow cooker on low for 6-8 hours or simmer over low heat for about 1 hour on the stove. 

Serve with all the toppings on top. So good!