Dorothy's Taco Soup Recipe

This is a wonderful recipe when you have a crowd and little time to spend in preparation. The beauty of the recipe is that if you have people eating at different times, the food stays warm and ready in a crock pot.
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  • 2 pounds ground beef
  • 2 cups onions, diced
  • 2 cans pinto beans (15 1/2 ounce can)
  • 1 can pink kidney beans (15 1/2 ounce can)
  • 1 can Mexican-style stewed tomatoes (14 1/2 ounce can)
  • 1 can diced tomatoes (14 1/2 ounce can)
  • 1 packet taco seasoning mix (1 1/4 ounce pkt)
  • 1 package ranch salad dressing mix (1-ounce pkg)
  • 1 package corn chips
  • 1 cup sour cream
  • 4 green onions, chopped
  • 1 cup grated cheese
Brown the ground beef and onions in a large skillet; drain the excess fat.

Transfer the beef and onions to a large slow cooker or stockpot. Add the beans, tomatoes, taco seasoning, and ranch dressing mix; cook in the slow cooker on low for 6-8 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, and cheese.

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Dorothy's Taco Soup Recipe Reviews

taco soup

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Oscar User
Rating of 5 out of 5.0 stars
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"I like spicy soup so this was right up my alley! But the kids thought it was a bit too spicy. Maybe mild would be better next time."
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