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  • Mary Raine

    Taco Soup #food #mexican #soup #tacosoup

  • Donna Pruitt

    Weight watchers Taco Soup? If this recipe makes 10 servings, it would be 7 points plus points. Not 2 points.

  • Food Author

    Taco Soup #Recipe #Food #Dinner

  • Jerilyn Benson

    Taco Soup Rebecca Crump ( 2 POUNDS GROUND BEEF 1 TO 2 DICED ONIONS 1 (14 1/2-OUNCE) CAN DICED FIRE-ROASTED TOMATOES 1 (10-OUNCE) CAN RO*TEL® DICED TOMATOES AND GREEN CHILIES 2 (15-OUNCE) CANS BLACK BEANS 1 (16-OUNCE) CAN PINTO BEANS 1 (15 1/4-OUNCE) CAN WHOLE KERNEL CORN, DRAINED 2 (4 1/2-OUNCE) CANS CHOPPED GREEN CHILES 1 (1-OUNCE) ENVELOPE TACO SEASONING 1 (1-OUNCE) ENVELOPE RANCH SALAD DRESSING AND SEASONING MIX GARNISHES: CORN CHIPS, CHEESE, SOUR CREAM, GREEN ONIONS In a large skillet, cook beef and onions over medium heat until beef is no longer pink. Drain, using a slotted spoon, as you transfer browned beef and onions to a Dutch oven, stockpot or slow cooker. Add tomatoes, black beans, pinto beans, corn and green chiles. Stir in the taco seasoning and ranch salad dressing mix. If you’re cooking on the stove, cover the pot and simmer soup over low heat for 30 minutes up to 1 hour, stirring occasionally. If you’re using a slow cooker, cook on low heat for 6 to 8 hours. Garnish individual servings with corn chips, cheese, sour cream and green onions, if desired.

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