This week I tried Paula Deen's Taco Soup (as seen in "The Lady and Sons, Too"). A great crockpot soup recipe that couldn't be easier to make. The original recipe serves 12-16. Since it's just the hubs and myself, I halved the recipe and we ate off it for several days (it makes a great lunch warmed up the next day!).
Ingredients
2 pounds ground beef
2 cups chopped onion
2 15oz cans pink kidney beans (I'm not a fan of kidney beans so I substituted red beans)
2 15oz cans pinto beans
1 15oz can niblet corn drained
1 14oz can Del Monte Mexican tomatoes
1 14oz can diced tomatoes
1 14oz can Del Monte tomatoes with chilies
2 4oz cans diced green chilies
1 small can black olives drained and sliced (optional - I opted to not include them)
1/2 cup green olives sliced (optional - I opted to not include these too)
1 package taco seasoning
1 package ranch salad dressing mix
corn chips
sour cream
grated cheese
chopped onions
Cooking Directions
1. Brown the ground beef and onions.
2. In crockpot combine ground beef with onions, beans, corn, tomatoes, chilies, olives and seasoning packets. Cook on low for 6 to 8 hours.
3. Serve with corn chips and top with sour cream, cheese and onions if desired.
The consistency was a little more like chili rather than soup, but it was still delicious. It has just the right amount of spice kick for my preference. Perfect for chilly Fall nights. And the most expensive ingredient is the ground beef making for a very inexpensive meal that lasts for days (definitely a plus for those of us cooking on a budget!).
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