Prep time: 15 minutes
Cook time: 1 hour
Makes: 16 servings
Description: This soup has so many depths of flavor it is amazing. The low and slow transforms this simple soup to a mouthwatering one. I always add shredded cheese and a good dollop of sour cream. It makes plenty for leftovers and for freezing.
Ingredients
2 lbs ground beef2 cups diced onions
2 cans pinto beans
1 can corn
1 can stewed tomatoes
1 can diced tomatoes
1 can tomatoes with chile's
1 can black olives sliced
1/2 cup sliced green olives
1 package taco seasoning
1 package ranch salad dressing mix
garnish: chips, sour cream, cheese, green onions, or pickled jalapenos
Directions:
1. Brown ground beef and onions transfer to dutch oven or crock pot.
2. To the dutch oven or crock pot, add the beans, corn, tomatoes, olives, taco and ranch seasoning.
3. Cook in dutch oven 1 hour or crock pot 6-8 hours.
Tips and Tricks
I like to use whole stewed tomatoes to make the soup chunky.
Variations
I don't always add the green sliced olives.
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