10 Can Taco Soup

With the temperature dipping down in to the 30's at night...This is perfect soup weather.  So go grab your soup pot and lets get to cooking.  And yes there really is ten cans in it...So it's the perfect recipe to clean out your pantry.

And it's really simple...I mean really the only cooking required is browning some meat and chopping an onion...and opening 10 cans...makes we wish I had an electric can opener. 

And the soup is pretty mild so it's perfect for the whole family...well you might want to leave the olives out if you have kids...since I don't know many kids who eat olives.

And if you want it spicy put a few dashes of your favorite hot sauce...Mine is Cholula...Always been my favorite...I think it has something to do with that little wooden cap...And the really cool thing is Cholula sent me a few bottles  of all of their different varieties of hot sauce.  Just one of the perks of being a food blogger...So start a food blog and you might just get some free stuff.  I think I'm going to start a car blog and see of I can get a free BMW.

And this recipe makes a big pot of soup!

10 Can Taco Soup

adapted from Paula's Home Cooking

2 lbs ground beef

2 cups diced onions

2- 15.5 oz cans pinto beans

1- 15.5 oz can kidney beans

1- 15.25 oz can whole kernel corn, drained

3- 14.5 oz cans diced tomatoes with green chiles

2- 4.5 oz cans diced green chiles

1- 3.8 oz can sliced ripe olives, drained

1/2 cup green olives, sliced

1- 1 oz package taco seasoning mix

1- 1oz package ranch salad dressing mix

In a large dutch oven brown the ground beef and onions.  Season the meat with salt and pepper.  Drain the excess fat, if needed.  Add  the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix.  Then add one tomato can full of water.  Bring to a simmer and simmer over low heat for 1 hour.

Serve with corn chips, sour cream, grated cheese, chopped green onions, pickled jalapenos, and Cholula Hot Sauce.