I had already picked it for our menu when Alec said our friends J. and C. wanted to get together on Saturday night. So, we decided to invite them over for dinner. I had planned to halve the recipe when I was just going to make it for Alec and me, but I figured I'd make a whole recipe since we were having company. I could have just stuck with the half recipe! Not only did the four of us eat our fill, but Alec and I had leftovers for dinner Monday night and I had it for lunch Tuesday & today. I still had some leftover, so I froze it. It's probably enough for at least another meal for Alec & I and a couple of lunches for me. So, if you decide to make it, I suggest a half recipe unless you're feeding a big crowd!
Taco Soup
From catnc on The Nest
Ingredients
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 chilies
2 (4 1/2-ounce) cans diced green chilies
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
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 slow cooker or a stockpot. Add the beans, corn, tomatoes, green chilies, 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.
My Modifications
First of all, I used ground turkey instead of ground beef. I also did not drain the corn. I left out the olives. I only used one can of green chilies, but that was an accident - I just didn't buy enough. I didn't do green onions or jalapenos for the garnish and we put our chips on top of the soup instead of in the bowl first.
Here are a couple of pictures:
The soup on the stove:
The table setting for dinner:
