Paula Deen's Taco Soup

Mmm-mmm-mmm!  This was delicious!  I altered it... rather significantly, now that I'm thinking about it... but it's absolutely delicious!  (This post is for you, Mary Lynn! Muah!)  If you use the dry beans like I did, it's much less expensive to make. :)

You can go directly to Paula Deen's Food Network page, and there are pictures posted.  :)

Preheat: --
Category: Soup, Paula Deen, Mexican, Crockpot, Chili

2 lbs. Ground beef
2 c. Onions, diced
2 (15 1/2-oz.) cans Pinto beans
2 (15 1/2-oz.) cans Pink kidney beans
1 (15 1/4-oz.) can Whole corn, drained
1 (14 1/2-oz.) Mexican-style stewed tomatoes
1 (14 1/2-oz.) can Diced tomatoes
2 (14 1/2-oz.) cans Diced green chiles
(opt) 1 (4.6-oz.) can Black olives, drained & sliced
(opt) 1/2 c. Green olives, sliced
1 (1 1/4-oz.) pkg. Taco seasoning mix
1 (1-oz.) pkg. Ranch seasoning mix

For serving:
Corn chips
Sour cream
Cheddar Cheese, grated
Green onions, chopped

Directions:
1. Brown the meat and the onions; drain.
2. Put in the slow cooker for 6-8 hours on low OR simmer on the stovetop for 2 hours.

I made my variation so different that it merits its own recipe!

2 cups Dry pinto beans
1 cup Pink kidney beans (I ended up using red, since that's what I had available)
6 cups Water
1 can Corn
2 cans Diced tomatoes
1 can Rotel (tomatoes with chiles)
1 can Diced green chilis (those suckers are expensive at about $1.25 per can!)
1 can Black olives, drained & sliced
2 cups Onions, diced (about 1 huge yellow onion, 2 medium onions)
4 T. Taco seasoning (I refuse to buy those packets--it's way less expensive to get the big tub, ha!)
3 T. Ranch dressing mix (Same, too expensive to buy the dressing in bottles, and this is so much better!)

1 lb. Ground beef

Corn chips, sour cream, grated cheese, chopped green onion

1. Put everything but the ground beef and toppings into the crockpot the night before. Cook on LOW until lunch the next day (so, around 16 hours!). 

2. Cook the meat, drain it, and stir it into the soup.

3.  Serve with garnish & toppings.