Crockpot Taco Soup

This recipe is good for busy times since it can be put together quickly, and once done can be eaten any time people are ready, even if family members eat at different times. I left out the meat for my vegetarian husband, and he liked it just fine. This recipe is adapted from a recipe at
Mommy’s Kitchen

1 - pound ground beef, ground turkey or a mixture of half sausage + half ground beef or turkey
1 1/2 - cups diced onions
1 - 15 oz cans pinto beans, drained, rinsed
1 - 15 oz can kidney beans, drained, rinsed
1 - 15 oz can black beans, drained, rinsed
1 - 15 oz can whole kernel corn, drained or 2 cups frozen corn
1 - 14.5 oz can Mexican-style diced or stewed tomatoes or mild Rotel (tomatoes with chiles)

1 - 14 1/2 oz can diced tomatoes
1 - cup water
1 - 4.6 oz can sliced black olives, drained
1/2 - cup green olives, sliced
1 - package taco seasoning mix
Optional Garnish: Corn chips, Sour cream, Grated cheese, Green onions, Olives, Pickled jalapenos

Brown the ground beef, turkey or meat combination and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker. Add the beans, corn, tomatoes, Rotel tomatoes, black olives, green olives, taco seasoning, water and ranch dressing mix. Cook on low for 6 to 8 hours. To serve, ladle soup into each bowl and garnish with corn chips, sour cream, cheese, green onions, jalapenos and any other toppings of your choice.

1 comment:

  1. Adapted it a bit- left out the corn and used hot Italian ground sausage only for the meat. Yum!

    ReplyDelete

I Love Comments...

Please leave a comment if you try something. I would love to hear what you think.

Thank You!

Top 10 Homeschool Homemaking and Recipe Blogs

Best Homemaking and Recipes Blog