Tacos are a traditional Mexican cuisine that is made up of corn or wheat tortillas rolled around a filling, which can be of anything. It is one of the most consumed fast food products around the globe, and is known by different names with respect to each country. Soups have several kinds and varieties, and a Taco Soup is one of its types.
Ground beef - 2 pounds
Diced onions - 2 cups
Oil - 3 tablespoons
Pinto beans - 2 (15½-ounce) cans
Pink kidney beans - 1 (15½-ounce) can
Whole kernel corn, drained - 1 (15¼-ounce) can
Mexican-style stewed tomatoes - 1 (14½-ounce) can
Diced tomatoes - 1 (14½-ounce) can
Tomatoes with chillies - 1 (14½-ounce) can
Pickled jalapenos, for garnish
Diced green chillies - 2 (4½-ounce) cans
Black olives, drained and sliced, optional - 1 (4.6-ounce) can
Green olives, sliced, optional - ½ cup
Package of taco seasoning mix - 1 (1¼-ounce)
Package of ranch salad dressing mix - 1 (1-ounce)
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Place a large skillet over medium heat, and pour oil in it.
Now add the grounded beef and onions in it, and fry them until all the sides are golden brown.
Drain the excess fat, and transfer the beef and onions into a large slow cooker or a stockpot.
Add the beans, tomatoes, corn, green chillies, green olives, black olives, ranch dressing mix and taco seasoning in the slow pressure cooker.
Cook it over low heat for around 6 hours until the beef is tender.
Now take a serving bowl, and place a couple of corn chips in it.
Pour the soup over it.
Top the soup with sour cream, cheese, jalapenos and green chillies, and serve as you need.