Paula Deen's Taco Soup--Moonpie Approved

2:41 PM





Normally I steer away from fixing anything that remotely resembles chili because Moonpie has a very opinionated palate when it comes to how he thinks it should taste. Knowing how much he loves Mexican food, one of the first things I fixed for him was my delicious chili. I could tell that he didn't like it because he hardly finished one bowl. Later he said it was because there were beans in it. Truth was he didn't like anything about it. A while later he fixed his favorite bean-less version for me and it was so hot I lost feeling in my tongue. I love chili with heat, but his was painful.

Chili became something we just didn't fix at home.

Fast forward over a decade later to a cold, wet, and dreary January day. While on the Food Network website I ran across Paula Deen's Taco Soup and it was all I could think about for two days. When I found out that Hidden Valley Ranch dressing mix was gluten-free (per their website) and since I already had a packet of McCormick's Gluten-Free Taco Seasoning, I decided to go for it. I made the recipe almost identical to Paula's except for adding an extra pound of ground beef and an extra can of chili-style diced tomatoes. (I like thick meaty soups!)

Bottom line is that Moonpie loved it (beans and all), ate multiple bowls of it for three days straight, and keeps asking me to make it again. (Made me put on my shocked face.)



Next time I plan to swap out the canned tomatoes with chilies (Rotel) for another can of Del Monte Zesty Chili-Style chopped tomatoes and maybe add an extra can of diced green chilies. (I realize I am probably the only person who isn't fond of Rotel).

I will also use half the amount of onions unless they are true Georgia-grown Vidalia sweet onions. The sweet onions I bought were so strong that while chopping them I was leaking more tears than an eliminated Top Chef contestant.

If you are an onion fan and don't think Rotel tastes like a tin can, then don't change a thing. It is still delicious.

This makes at least 12 servings so prepare to feed a crowd, eat loads of leftovers, or have freezer bags handy! I used my largest crock pot for this one.



Note: If you require this recipe to be gluten-free, be sure to check that your ranch dressing mix and taco seasoning are safe.


INGREDIENTS

  • 3 pounds lean ground beef
  • 2 cups diced onions
  • 2 (15 1/2-ounce) cans pinto beans
  • 1 (15 1/2-ounce) can light red kidney beans
  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 2 (14 1/2-ounce) cans Del Monte Zesty chili-style diced tomatoes
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 (14 1/2-ounce) can tomatoes with chilies
  • 2 (4 1/2-ounce) cans diced green chilies
  • 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
  • 2 (0.4-ounce) packages ranch salad dressing mix

  • DIRECTIONS
    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 chilies, 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. Garnish with sour cream, cheese, green onions, and/or jalapenos if desired.
    Original recipe found here.



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    7 comments

    1. I am going to try to leave this comment again, I swear your blog hates me, Dee. I was just wondering about olives in chili? I will try it soon, thanks for your recipes and expertise in experimenting! margaret

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      1. Strangely enough they are awesome. Never in a million years would have thought of putting green olives in there, but it works! Glad you got a comment through, Margaret.:)

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    2. I am so glad to see this review! I saw the recipe recently and wondered if it was as good as it sounds. Maybe I'll have to invite the neighbors as it sounds like too much for one, even in the freezer!

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      1. It makes a huge pot! Invite a crowd or be prepared to freeze leftovers. If you're better at math than I am, you could probably make a smaller amount. Moonpie tells me I'm too pretty to do math.:)

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    3. that looks so good! I like everything that Paula Deen makes so I bet I would like that too. We love chili AND Mexican food so I may try that recipe. Thanks for sharing it.

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      1. I made it again this weekend for a potluck and actually had three people arguing over who got to take the last little bit home with them. One said he would have a party if I would bring the chili. I'm not a great cook so I had on my shocked face!

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    4. Wow, Dee that looks positively delish! I love Paula - I think her recipes are the best! I'm going to tell the Mister that we should have chili for the Superbowl. Can you email me how to get the instagram program that shows all your pics on the side? I love it! Have a great weekend!

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