I’m officially renaming a recipe. This is Paula Deen’s “taco soup”, but it’s definitely more of a chili than a soup. You can cook up the ground beef the night before and then just throw everything into the crockpot in the morning before work. It’s perfect when you have a busy evening.
I have written my modified halved version because it would have made way too much for just the two of us. While I love having leftovers, I also don’t want to burn myself out on a dish.
I topped the chili with sour cream, cheese and jalapenos. I think some sliced avocado would be a great addition as well. I also fried up some corn tortillas and lightly salted them to serve on the side.
1 lb ground beef
1 onion, diced
1-15.5oz can pinto beans
1-15.5oz can black beans, drained and rinsed
1-14.5oz can Mexican-style stewed tomatoes
1-14.5oz can sweet corn
1-4.5oz can diced green chiles
1-14.5oz can tomatoes with chiles
1-4.6oz can sliced black olives, drained
1-1.25 oz package taco seasoning mix
1/2-1 oz package ranch salad dressing mix
1/2 tsp red pepper flakes
Brown ground beef with onions and drain fat. In a crockpot combine all ingredients. Only drain the olives and black beans otherwise it will be very dry. Mix everything well and cook on the low setting for 6-8 hours.
Adapted from Paula Deen