Taco Soup

My Dad called today looking for a taco soup recipe. Did I have one? Of course! He wanted to know if it was easy and good. I said, "Dad, it's Paula Deen's". Enough said.

This recipe is the very first thing I made as a married woman that tasted really good. Her original recipe calls for olives, but my husband hates olives, so we don't use them. It makes a ton so it's a perfect recipe to half into two freezer meals.

Image and original recipe courtesy of Paula Deen and Food Network

Ingredients
2 pounds ground beef
2 cups diced onion
2 (15.5 oz.) cans pinto beans
1 (15.5 oz.) can pink kidney beans
1 (15 1/4 oz.) can whole kernel corn, drained
1 (14.5 oz.) can Mexican-style stewed tomatoes
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can tomatoes with chilies
2 (4.5 oz.) cans diced green chilies
1 (1 1/4 oz.) package taco seasoning
1 (1 oz.) package ranch salad dressing mix
Serve with: Corn chips, sour cream and shredded cheese

Directions

1. Write on two gallon freezer bags: Taco Soup, the date, and the following instructions: Cook on low 6-8 hours. Serve with chips, sour cream and shredded cheese.
2. Brown meat and cook onions in a skillet, set aside to cool.
3. Divide canned goods, meat and seasoning packets between the two bags.
4. Press the air of the bags and seal them shut. Lay them flat in your freezer.