Recipes — February 5, 2012 at 8:00 am

Crock Pot Taco Soup

by

CROCK POT for Tailgating: Prepare on Saturday night and cook overnight on low.

Ingredients:

  • 2 – pounds ground beef, ground turkey or a mixture of
  • 1- lb breakfast sausage + 1 – lb ground beef or turkey
  • 1 1/2 – cups diced onions
  • 1 – 15 oz cans bush’s pinto beans, drained & rinsed
  • 1 – 15 oz can bush’s kidney beans, drained & rinsed
  • 1 – 15 oz can bush’s black beans, drained & rinsed
  • 1 – 15 oz can whole kernel corn, drained or 2 cups frozen corn
  • 1 – 14.5 oz can Mexican-style stewed tomatoes
  • 1 – 14 1/2 oz can diced tomatoes
  • 1 – 14.5 oz can mild rotel (tomatoes with chile’s)
  • 1 – cup water
  • 1 – 4.6 oz can sliced black olives, drained
  • 1/2 – cup green olives, sliced, optional
  • 1 – package taco seasoning mix
  • 1 – 1 oz package ranch salad dressing mix

Garnish:

  • Corn chips, Sour cream, Grated cheese, Green onions, Olives & Pickled Jalapenos

Preparation:

Mommy’s Kitchen

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, 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.

Recipe Source:
Mommy’s Kitchen (Recipe Blog)
Link Includes multiple pictures

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