Chasing Away The Chill

slowcookingbanner.jpg Well, it looks like my wish for some honest to goodness fall weather was granted! Yesterday was cold and rainy, and today is still chilly, though the sun has come out (at least for now). The 10-day outlook shows high mostly in the upper 50s, so I really can’t ask for anything more! Maybe I can finally put away my t-shirts… what do you think? At any rate, since today is also Slow Cooking Thursday, hosted by Sandra of Diary of a SAHM as always, I wanted to submit a recipe that would be a real chill-chaser. While looking through my recipe binder, I found this one for Taco Soup. I have no idea where I originally got it from. (Something tells me it might have been on the Paula Deen show, but I’m not sure). At any rate, it’s easy, it’s yummy and makes a ton so it’s great for tailgating or when you have everyone over on Sunday to watch the game — a fun alternative to chili. I hope you enjoy!

Taco Soup
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.


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