Hunt Family Taco Soup
1.5 lbs. lean ground beef
1 large onion, diced
2 (4.5 oz) cans whole green chilies, chopped
3/4 oz. taco seasoning
3/4 oz. ranch salad dressing mix
1 (1.1 oz.) package Concord Foods Guacamole Mix
1 (15 oz.) can pinto beans - do not drain
1 (15 oz.) can dark red kidney beans - do not drain
1 (15 oz.) can tri-bean mix - kidney, pinto and black beans - do not drain
1 (15.25 oz.) can whole kernel corn, no salt added, drained
2 (14.5 oz.) cans petite diced tomatoes
1 (14.5 oz.) can Red Gold petite diced tomatoes with green chilies
1 (2.25 oz.) can sliced black olives, drained - optional
1/2 cup sliced green olives (pimentos removed for my family) - optional
Corn chips or tortilla chips
Sour cream
Grated cheese
Chopped green onions
Pickled jalapenos
Brown the ground beef, onions and green chilies in a large skillet; drain the excess fat. Transfer the meat mixture to either a large slow cooker or a stockpot. Add the 3 dry seasoning mixes and stir to coat the meat well. Add the beans, corn, and tomatoes. Cook in a slow cooker for 6 to 8 hours on low or about an hour on the stove. Add black and green olives the last 15 to 20 minutes of cooking time.
Serve with corn or tortilla chips. Garnish with sour cream, cheese, green onions and jalapenos.
Feeds: a small army!
