Mexican

Paula Dean's Taco Soup - Modified is for Soup.

Paula Dean's Taco Soup - Modified takes several minutes to prepare.

Paula Dean's Taco Soup - Modified takes several minutes to cook.

Paula Dean's Taco Soup - Modified makes 12 servings.

The ingredients for Paula Dean's Taco Soup - Modified are:

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix

Here is how you make Paula Dean's Taco Soup - Modified:

Brown the ground beef and onions in a large skillet; drain the excess fat ( rinse with water to further remove fat if desires), then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, tomatoes, green chiles, black 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. Optional toppings not counted in calorie totals: Top with sour cream, cheese, green onions and jalapenos.Number of Servings: 12Recipe submitted by SparkPeople user RACHAELK247.

The nutritional information for Paula Dean's Taco Soup - Modified is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 374.0

• Total Fat: 21.1 g
• Cholesterol: 62.7 mg
• Sodium: 814.6 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 3.0 g
• Protein: 19.0 g

Paula Dean's Taco Soup - Modified is Mexican cuisine.