Paula Deen’s Taco Soup

I love Paula Deen. So last week when I was trying to come up with an easy Sunday meal, I found this crock-pot recipe from Paula Deen. This is also a nice way to help clean out some of the cans in your pantry.  We made this using only 1 lb of ground turkey but other than that, we stuck to the recipe. It was an easy way to have a nice warming dinner and it made tons of leftovers which keep pretty well.

**I'm submitting this recipe to Joelen's Foodie Film's blog event. She has  fabulous website that I would recommend any of you to check out. Joelen's Culinary Adventures is one of my favorite blogs to get inspiration from. And she's always running some cool blog event. This is the first one I've ever participated in though. :)



Paula Deen's Taco Soup

2 pounds ground beef

2 cups diced onions

2 (15 1/2-ounce) cans pinto beans

1 (15 1/2-ounce) can pink kidney beans

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 1/2-ounce) can Mexican-style stewed tomatoes

1 (14 1/2-ounce) can diced tomatoes

1 (14 1/2-ounce) can tomatoes with chiles

2 (4 1/2-ounce) cans diced green chiles

1 (4.6-ounce) can black olives, drained and sliced, optional

1/2 cup green olives, sliced, optional

1 (1 1/4-ounce) package taco seasoning mix

1 (1-ounce) package ranch salad dressing mix

Corn chips, for serving

Sour cream, for garnish

Grated cheese, for garnish

Chopped green onions, for garnish

Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.