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    Easy Taco Soup

    Source of Recipe


    List of Ingredients

    2 pounds ground beef
    2 cups diced onions
    2 (15 1/2 ounce) cans pinto beans
    2 (15 1/2 ounce) cans dark red kidney beans
    2 (15 1/4 ounce) cans whole kernel corn, drained
    1 (14 1/2 ounce) can mexican-style stewed tomatoes
    1 (14 1/2 ounce) can diced tomatoes
    2 cans Rotel (your choice hot or mild)
    1 (6 ounce) can black olives, drained and sliced (optional)
    1 cup green olives, sliced (optional)
    1 (1 ounce) package Hidden Valley Ranch dressing mix (dry)
    3 packages taco seasoning
    corn chips
    sour cream
    grated cheddar cheese


    Brown the beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or stockpot. Add the beans, corn, tomatoes, rotel, black olives, green olives, taco seasoning, and ranch dressing and cook in slow cooker on low for 6-8 hours or simmer over low heat until hot. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and jalepenos (if desired) and ENJOY!!! Makes a large amount!!! Freezes well, tastes great after frozen.




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