Taco Soup

Why not start with one of my favorites?! I got this recipe from a lady in my Twins Club, I changed a thing or two, and it became more of a chili consistency....its a huge hit. Not only is it delicious but it makes a ton....serves 12-16 people and freezes too!!

Taco Soup:

SOUP:

2lbs Ground Beef (I personally use Venison mostly)

1 Large Red Onion - Diced

1 Can (15.5oz) Pinto Beans

1 Can (15.5oz) Kidney Beans

2 Cans (15.25oz) Black Beans

1 Can (15.25 oz) Corn

1 Can (14.5oz) Mexican Stewed Tomatoes

1 Can (14.5oz) Diced Tomatoes

1 Can (14.5oz) Tomatoes with Chilies

2 Small Cans Diced Green Chilies

2 Small Cans Black Olives, sliced

1 Pkg Taco Seasoning Mix (More may be needed, to taste)

1 Pkg Ranch Salad Dressing Mix

GARNISH:

Grated Cheese

Green Onion - Sliced

Sour Cream

Frito's

Drain and rinse all beans, corn and olives. Dice stewed tomatoes and tomatoes with chilies. Brown beef with diced onions and drain fat. Combine all soup ingredients in slow cooker. Cook on low 6-8 hours.

To serve....put Frito's in bottom of bowl, top with soup and garnish with desired amount of cheese, green onions and sour cream.