Ashleigh Smith + photo

Ashleigh Smith

Dec 20
1 min read
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Taco Soup


  • 2 Lbs Ground Beef
  • 2 Cups Diced Onions
  • 1 15.5 Oz can Pinto Beans
  • 1 15.5 Oz can Kidney Beans
  • 1 15.25 Oz can Whole Kernel Corn, drained
  • 1 14.5 Oz can Mexican-Style Stewed Tomatoes
  • 1 14.5 Oz Diced Tomatoes
  • 1 14.5 Oz can Tomatoes with Chiles
  • 2 4.5 Oz cans Diced Green Chiles
  • 1 4.5 Oz can Black olives, drained and sliced
  • 0.5 Cup Green Olives, sliced
  • 1 (1.25 oz) Packet Taco Seasoning Mix
  • 1 (1 oz) Packet Ranch Salad Dressing Mix
  • Corn Chips
  • Sour Cream
  • Grated Cheese
  • Chopped Green Onions
  • Pickled Jalapenos

***All canned ingredients can be replaced with fresh and hand prepared ones instead.


1. Brown the ground beef and onions in a large skillet; drain the excess fat.

2. Transfer the browned beef and onions to a large slow cooker or stockpot. Add the beans, corn tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix,

3. Cook in slow cooker on low for 6-8 hours or simmer over low heat for about 1 hour in a pot on the stove.

4. Serve with a few corn chips and top with sour cream, cheese, green onions, and jalapenos as desired.

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