Silpoura Clip On Strainer Spout

 

 

TACO SOUP RECIPE Drain off the Grease for a healthier heart

2 pounds ground beef
2 cups diced onions
2 (15 1/2 oz) cans pinto beans
1 (15 1/2 oz) can whole kernel corn, drained
1 (14 1/2 oz) can Mexican-style stewed tomatoes
1 (14 1/2 oz) can diced tomatoes
1 (14 1/2 oz) can tomatoes with chiles
2 (14 1/2 oz) cans diced green chiles
1 (4-6 oz) can black olives, drained and sliced, optional
1 (15 1/2 oz) can pink kidney beans
1/2 cup green olives, sliced, optional
1 (1 1/4 oz) package taco seasoning mix
1 (1oz) package ranch salad dressing mix
  Corn chips, for serving
  Sour cream for garnish
  Grated cheese for garnish
  Chopped green onions for garnish
  Pickled jalapeno's for garnish

  1. Cook beef and onions in skillet over medium-high heat until well browned, stirring often to separate meat. Using the Silpoura clip on strainer spout pour off fat.

  2. Transfer the browned beef and onions into a large slow cooker or crock pot.

  3. Add beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning & ranch dressing mix.

  4. Cook in slow cooker on low for 6-8 hours or simmer over low heat for 1 hour in a pot on the stove.

  5. To serve place a few corn chips in each bowl and ladle soup over them.

  6. Top with sour cream, cheese, green onions and jalapenos.

Yield: 6 servings
Prep: 15 min
Cook: 6 hr

 

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