Taco Soup - Taco Soup Recipe

                                                       Taco Soup - Taco Soup Recipe

Taco Soup - Taco Soup Recipe Ingredients

2 tablespoons vegetable oil

1 to 1½ pounds ground beef

1 onion, chopped

1 (1.2-ounce) packet taco seasoning mix

1 (1- ounce) can dark red kidney
beans, drained

1 (15-ounce) can pinto beans, drained

1 (28-ounce) can stewed whole
tomatoes with juice, broken up

1 (15-ounce) can Mexican-style diced
tomatoes, undrained

1 (11-ounce) can whole-kernel corn,
undrained

¼ cup jarred chili rounds (jalapeno
slices)

1 to 2 tablespoons juice from the chili
rounds jar

1 (1.0-ounce) packet ranch-style salad
dressing mix

1 (8-ounce) block Monterey Jack
cheese, cut into eight 1-inch cubes

4 or 5 corn tortillas, cut into thin strips
and fried, for garnish

Sour cream, for garnish

Chili powder, for garnish

Taco Soup - Taco Soup Recipe Cooking Process

Heat the oil in a large skillet over medium
heat and brown the ground beef, the
onion, and half the taco seasoning. Drain
off any excess fat and put the meat mixture
in the slow cooker. Add the remaining
ingredients and the remaining taco
seasoning. Stir to mix. Cover with the lid
and cook on low for 6 hours.
To serve, place a cube of cheese in the
bottom of each soup bowl. Ladle the soup
over the cheese and garnish with crispy
tortilla strips, a dollop of sour cream, and
a dusting of chili powder.
Cook’s Notes: Ground turkey breast meat
may be substituted in place of the ground
beef. If you prefer a thicker soup, do not
drain the cans of beans, but do drain the
canned corn.