It felt GREAT!
Here in central Arkansas, we essentially have two seasons — summer and a few months of something best described as not summer. When the weather actually does get cool, then, it’s a good idea to take advantage of it.
As I sat in my office today, I was wishing I had put on a pot of taco soup at home. So, I thought I would share the recipe with y’all. I hope you enjoy…
2 lbs ground beef
2 cups diced onions
2 (15 1/2 oz) cans pinto beans
2 (15 1/2 oz) cans kindey beans
1 (15 1/4 oz) can whole kernal corn, drained
1 (14 1/2 oz) can Mexican style stewed tomatoes
1 (14 1/2 oz) can Rotel
2 (4 1/2 oz) cans diced green chilies
1 (4.6 oz) can black olives, drained & sliced
1 (1 1/4 oz) package taco seasoning mix
1 (1 oz) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Jalapenos, for garnish
Brown ground beef and onions in large skillet; drain the excess fat, the transfer to large slow cooker or stock pot. Add beans,corn tomatoes, green chilies, 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.
Marci Nobles, a Benton resident, is a fantastic cook. Visit her on the Internet at The Crazed Wife Blog or send an email to firstname.lastname@example.org.