Blast From the Past: Taco Soup Recipe

A great and fun recipe that we love to make in the Deen household is Taco soup (http://www.pauladeen.com/taco-soup), it's not only delicious it's SUPER easy to make. Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast Ingredients 1 (1 oz) package ranch salad dressing mix 1 (1 1/4 oz) package taco seasoning mix 1/2 cup green olives, (optiona)l sliced 1 small can black olives, (optional) drained and sliced 2 (4 1/2 oz) cans diced green chilies 1 (14 1/2 oz) can tomatoes with chilies 1 (14 1/2 oz) can tomatoes, diced 1 (14 1/2 oz) can Mexican tomatoes 1 (15 1/4 oz) can whole kernel corn, drained 1 (15 1/4 oz) cans pink kidney beans 2 (15 1/4 oz) cans pinto beans 2 cups onions, diced 2 lbs ground beef jalapeños green onions, chopped cheese, grated sour cream corn chips Preparation Step 1 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. Step 2 Add the beans, corn, green onions, tomatoes, chilies, olives and seasonings, and cook on low setting all day (6 to 8 hours) if using a slow cooker, or simmer over low heat for about 1 hour in a stockpot on the stove. Step 3 To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and jalapenos. Enjoy!