Crock Pot Taco Soup

Crockpot Taco Soup © 2008

This recipe was originally given to me by Amanda – I changed it up just a tiny bit to our tastes but it’s definitely a keeper at our house! It’s been served to friends & family alike who always ask for the recipe. I think the best part about it is the fact that all the ingredients are so inexpensive and it makes a TON of food. This recipe will serve at least 6 adults. Add a fresh pan of Easy Corn Bread or warm tortilla chips to the meal and it should easily serve 8!

2 lbs. hamburger – browned

2 cups diced onions

2 (15 oz.) cans pinto beans – drained & rinsed

1 (15 oz) can light red (or pink) kidney beans – drained and rinsed

1 (14.5 oz) can Mexican style stewed tomatoes

1 (14.5 oz) can diced tomatoes

1 (14.5 oz) can tomatoes with chilies

2 (4.5 oz) cans diced chilies (only one if you don’t want it as spicy)

1 (6 oz) can black olives – drained & sliced

1/2 cup green olives – sliced

1 oz. package ranch dressing mix

1 oz. package taco seasoning mix

Brown beef in skillet and drain. Add all ingredients to the crock pot mixing well. Cover and cook on low for 8 hours. Obviously you could turn it up to high and cook for less time since everything technically is cooked up and just needs to be warmed but I like to let the juices simmer the flavors into each other. Not much beats the smell of crock pot cooking in house!


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