Taco Soup (Crockpot)

Jeanne Benavidez

By
@jeanneben

A friend of mine gave me this recipe a while back and I like it better than the one I had before. The list of ingredients looks intimidating but after you brown the meat, it's just a matter of dumping everything else into the pot and letting it cook. It is very tasty and makes quite a bit of soup.


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Comments:

Serves:

10 - 12

Prep:

25 Min

Cook:

8 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1 lb
breakfast sausage
1 lb
ground beef
1 Tbsp
chopped garlic
1 1/2 c
diced onion
1 can(s)
(15 oz) pinto beans, drained and rinsed
1 can(s)
(15 oz) black beans, drained and rinsed
1 can(s)
(15 oz) whole kernel corn, drained; or 2 cups frozen corn
1 can(s)
(14.5 oz) mexican=style stewed tomatoes
1 can(s)
(14.5 oz) petite diced tomatoes
1 can(s)
(14.5 oz) rotel tomatoes with diced chilies
1 can(s)
beef broth
1/2 c
black olives, sliced (optional)
1/2 c
green olives, sliced (optional)
1
envelope taco seasoning
1
envelope ranch salad dressing mix

GARNISHES (OPTIONAL)

tortilla chips
sour cream
grated cheese
chopped green onions
pickled jalapeno slices

Directions Step-By-Step

1
Brown the sausage, ground beef and onions in a large skillet; drain the excess fat, then place the browned beef and onions into a large slow cooker.
2
Add the remaining ingredients and gently stir to combine.
3
Cook on low for 6 to 8 hours.
4
Ladle into your favorite soup bowl and serve with your choice of garnish(s).

About this Recipe

Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #crockpot