Try this Beef Taco Soup recipe, or contribute your own.
- 2 pounds ground beef
- sour cream for garnish
- ingredients
- 2 cups diced onions
- two 15 1/2-ounce cans pinto beans
- one 15 1/2-ounce can pink kidney beans
- one 15 1/4-ounce can whole kernel corn drained
- one 14 1/2-ounce can mexican-style stewed tomatoes
- one 14 1/2-ounce can diced tomatoes
- one 14 1/2-ounce can tomatoes with chiles
- two 4 1/2-ounce cans diced green chiles
- one 4.6-ounce can black olives drained and sliced, optional
- 1/2 cup green olives sliced, optional
- one 1 1/4-ounce package taco seasoning mix
- one 1-ounce package ranch salad dressing mix
- corn chips for serving
- grated cheese for garnish
- chopped green onions for garnish
- pickled jalapenos for garnish
- Carbohydrate 34.0947200120909 g
- Cholesterol 616.8856232 mg
- Fat 143.574671020628 g
- Fiber 7.59040019081201 g
- Protein 172.730123167622 g
- Saturated Fat 54.300736851133 g
- Serving Size 1 1 (1294g)
- Sodium 1197.52593008423 mg
- Sugar 26.5043198212789 g
- Trans Fat 19.8800083687 g
- Calories 2156 calories
Step-by-step
- 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
How much liquid do canned vegetables actually contribute to a simmering pot when you dump them straight from the tin without draining? Water-packed ingredients like tomatoes and green chiles alter the viscosity of a broth instantly, meaning that adding them un-drained requires a strict 60-minute low-heat simmer on the stovetop or an extended 6-to-8-hour low setting in a slow cooker to properly concentrate those lingering juices without scorching the bottom of the vessel. Browning two pounds of ground beef alongside two cups of diced onions demands a wide, heavy-bottomed skillet that can handle the volume without steaming the meat, requiring you to let the beef develop a deep, mahogany crust before draining the excess rendered fat. When transitioning from fresh alliums to preserved seasonings like pre-packaged taco and ranch mixes, adjust your salt additions downward because commercial spice packets contain high percentages of sodium chloride designed to preserve the dried herbs. Substituting canned beans with soaked dried varieties changes the cooking time drastically, as dry legumes must be fully cooked separately before being introduced to acidic canned tomatoes, which otherwise prevent the starches in the beans from softening properly during the simmer.
