Taco Soup
  • 2 pounds ground beef, turkey or chicken
  • 1 large onion, chopped
  • 3 15-ounce cans beans (kidney, black, pinto, chili – any combination), drained
  • 1 15-ounce can whole kernel corn, drained
  • 2 10-ounce cans diced tomatoes with green chilies, undrained
  • 2 14.5-ounce cans diced tomatoes
  • 1 8-ounce can tomato sauce
  • 1 12-ounce can/bottle beer or chicken broth
  • chopped green chile
  • 1 4.6-ounce can black olives, drained and sliced, optional
  • 1 1.25-ounce package taco seasoning
  • 1 1-ounce package ranch salad dressing mix
  • Shredded Cheddar cheese
  • Sour Cream
  • Guacamole
  • Fritos or Tortilla Chips
  1. Brown the ground meat and onions in a large skillet; drain the excess fat.
  2. Transfer the browned meat and onion to a large slow cooker.
  3. Add the beans, corn, diced tomatoes, tomato sauce, beer/chicken broth, green chile and olives.
  4. Add the taco seasoning and ranch salad dressing mix, and stir to blend.
  5. Set slow cooker on low heat (2-2.5), cover, and cook for 6 to 8 hours.
  6. Serve topped with shredded Cheddar cheese, sour cream, guacamole and/or Fritos/tortilla chips, if desired.
This can also be made in a large stockpot. Assembly is the same but simmer over low heat for at least 1 hour.
Recipe by Lady Aggie Tailgaters at http://ladyaggietailgaters.com/?page_id=50