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Paula Dean's Taco Soup


  • 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 15 1/4-ounce can whole kernel corn, drained
  • 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
  • 1/2 cup green olives sliced, optional
  • 1 1 1/4-ounce package taco seasoning mix
  • 1 1-ounce package ranch salad dressing mix
  • Corn chips for serving
  • Sour cream for garnish
  • Grated cheese for garnish
  • Chopped green onions for garnish
  • Pickled jalapenos for garnish


  • Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green 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. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
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