Slow Cooker Taco Soup by Paula Deen

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Slow Cooker Taco Soup by Paula Deen
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Makes: 8 servings adjust
5 Star Recipe on Food Network. To make it a little healthier substitute ground turkey, drained and rinsed the beans, & use no-salt added canned tomatoes.

Directions

Ingredients

  • 2 pounds Ground Beef
  • 2 cups Onion, diced

Step 1

Brown the ground beef and onions in a large skillet (or brown directly in the slow cooker); drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot

Ingredients

  • 1 can Canned Pink Kidney Beans, 15.5 oz size
  • 2 cans Pinto Beans, 15 1/2 oz size
  • 1 can Canned Whole Kernal Corn, 15.25 can size, drained
  • 1 can Diced Tomatoes, 14.5 oz size
  • 1 can Canned Diced Tomatoes with Chilis, 14.5 oz
  • 1 can Canned Mexican Style Stewed Tomatoes, 14.5 oz size
  • 1 can Canned Diced Green Chili Peppers, 4.5 oz size
  • 1 1⁄4 ounces Taco Seasoning
  • 1 ounce Bottled Ranch Dressing

Step 2

Add the beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours

Ingredients

  • Corn Chips, for serving
  • Cheese, grated, for garnish
  • Sour Cream, for garnish

Step 3

To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream & cheese.
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