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taco soup (crockpot)

(2 ratings)
jeanneben avatar
Recipe by
Jeanne Benavidez
@jeanneben
Odessa, TX

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.

(2 ratings)
yield 10 - 12
prep time 25 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For taco soup (crockpot)

  • 1 lb
    breakfast sausage
  • 1 lb
    ground beef
  • 1 Tbsp
    chopped garlic
  • 1 1/2 c
    diced onion
  • 1 can
    (15 oz) pinto beans, drained and rinsed
  • 1 can
    (15 oz) black beans, drained and rinsed
  • 1 can
    (15 oz) whole kernel corn, drained; or 2 cups frozen corn
  • 1 can
    (14.5 oz) mexican=style stewed tomatoes
  • 1 can
    (14.5 oz) petite diced tomatoes
  • 1 can
    (14.5 oz) rotel tomatoes with diced chilies
  • 1 can
    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

How To Make taco soup (crockpot)

  • 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).
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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