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Sunday, February 20, 2011

Taco Soup

I have been on the look out for a Taco Soup recipe that I could alter for the HCG diet.  This is definitely not the one, but it sounds so yummy I just had to share. 

This recipe is from Paula Dean.

Ingredients

  • 2 pounds ground beef
  • 2 cups diced onions
  • 2 (15 1/2-ounce) cans pinto beans
  • 1 (15 1/2-ounce) can kidney beans
  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14 1/2-ounce) can Mexican-style stewedtomatoes
  • 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 chilis
  • 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

Directions

  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.
  2. 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.
  3. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

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Thank you for visiting Natural Simplicity. I hope I have helped you on your journey to getting back to the basics.
One Pink Fish

DISCLAIMER...

*All remedies mentioned on Natural Simplicity have been found on the web or in books as I learn to heal my family in a more natural manner.

* Always remember to consult a health care professional before trying any form of alternative medicine.