TACO SOUP (Paula Deen As Messed With by Ruthie) INGREDIENTS: Jalapenos Chopped Green Onions Grated Cheese Sour Cream Corn Chips or Nacho Chips or a Nice Crusty Bread 1 1-ounce package ranch salad dressing mix 1 1-1/4-ounce package taco seasoning mix 1/2 cup green olives, sliced (optional) 1 small can black olives, drained and sliced (optional) 2 4-1/2 -ounce cans diced green chilies 1 14-1/2-ounce can tomatoes with chilies 1 14-1/2-ounce can diced tomatoes 1 14-1/2-ounce can mexican tomatoes 1 15-1/4-ounce can whole kernel corn, drained 2 15-1/2-ounce cans pink kidney beans 2 15-1/2 ounce cans pinto beans 2 cups diced onions 2 lbs ground beef DIRECTIONS: Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crockpot or soup pot. Add the beans, corn, green onions, tomatoes, chilies, olives and seasonings, mix together well, and cook on low setting all day (6 to 8 hours) if using a crockpot, or simmer over low heat about one hour in a soup or stockpot on the stove. Serve with corn or nacho chips. Top with sour cream, cheese, jalapenos, or whatever you like. Ruthie's Note: I only do a little salt and pepper on the meat while browning it, as the seasoning packages in this recipe really do a good job for seasoning the whole thing. I cut up the two kinds of olives and serve on the side for people to put on top if they want them; the olives are kind of strong if cooked in the soup. I found this recipe needed a bit more liquid, if cooking on stove top, so added one can of beef broth. I don't like it when my soup or chili burns on bottom of pan so always make sure there is enough liquid in the pot to prevent that. I also serve the green onions chopped as something you can add as a topping. Cooking them in the soup they get way overcooked. I let the soup cook longer than an hour on low, with an occasional bumping up of heat. Sometimes I cook it for 3 hours on low. Just keep an eye on the soup and stir it every now and then. I love to double this recipe and make a huge pot in the winter time. You can use any kind of bean you like. I use chili beans, pintos, kidney beans, and black beans, also like to put in one can of refried regular beans or refried black beans. Of course, baked beans or navy beans wouldn't work in this, nor would pork and beans. Use the kind of beans you would use in a chili. Also can mess with the kinds of tomatoes you put in. I also like to add some of those canned or bottled roasted red peppers. And you can add hot sauce if you wish, but I usually let people do their own hot sauce in individual servings. Just watch the liquid. You don't want it too thick, to avoid burning, but also don't want it too soupy. This also freezes well if you have any leftovers. ENJOY!
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