Taco soup. You probably all make it, you probably all love it. So let me just blow your mind real quick.
Let's take taco soup and add some Paula Deen love and see what happens. Yeah, I'm in. You in? Good.
Just like regular taco soup, this one is comforting, easy to make, and filling. Perfect for a lazy Saturday. But be sure you have some sour cream. I didn't have sour cream and you would've thought by Brandon's huffing that I was trying to get rid of Christmas or fight dogs. So just make sure you put some sour cream on that shopping list.
Paula Deen's Taco Soup
adapted from Food Network
2 lb ground beef (extra lean)
1 onion, chopped
2 cans pinto beans
1 can light kidney beans
1 can of whole kernal corn, drained
1 can Mexican style stewed tomatoes
1 can diced tomatoes
1 can rotel
7 oz dized green chiles
1 (4.6 oz) can of sliced black olives
1 package of taco seasoning mix
1 package ranch dressing mix
Brown the meat and onions, drain any fat. Make sure you've got a big ole pot. Add the rest of the ingredients, combine well, and simmer for about an hour.
Serving size 1 cup (makes about 14 servings)
Points plus 6