Bucky's Recipe

Taco Soup

Category: Soups and Stews

1 lb. ground chuck
2 c. onions, diced
2 15 1/2 oz. cans pinto beans, rinsed and drained
1 15 1/2 oz. can red kidney beans, rinsed and drained.
1 15 1/2 oz. can whole kernel corn, drained
2 14 1/2 oz. cans diced tomatoes
1 15 oz. can tomato sauce
2 4.5 oz. cans green chiles, diced
1 pkg. taco season mix
1 pkg. ranch salad dressing mix
Garnish:
sour cream, grated cheese, green onions, jalepenos
Corn chips or toasted corn tortillas

Brown beef in lark skillet. Add onions and cook until opaque.
Transfer beef and onion to slow cooker. Add beans, corn, tomatoes, tomato sauce, green chiles, taco seasoning, ranch dressing and cook on low for 6 to 8 hours.

Cut tortillas into 8 wedges and put on baking sheet. Spray with cooking spray and sprinkle with salt, chili powder, cumin or cayenne pepper as desired. Bake at 350 degrees until toasted and crispy.

Serve soup with garnish and chips.