Taco Soup (Crockpot)

2
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.

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Brown 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.
2Add the remaining ingredients and gently stir to combine.
3Cook on low for 6 to 8 hours.
4Ladle into your favorite soup bowl and serve with your choice of garnish(s).

About Taco Soup (Crockpot)

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