Crockpot Taco Soup

Note: Have you figured out how much I love soup yet? It is so warm and comforting. You can serve it with sandwiches or bread or salad. Or simply by itself. It is a meal.

Crockpot Taco Soup

Ingredients:

2 pounds ground beef

2 cups diced onions

2 cans pinto beans

1 can pink kidney beans

1 can whole kernel corn, drained

1 can Mexican style stewed tomatoes

1 can diced tomatoes (I use crushed because hubs doesn't like tomatoes)

1 can Rotel tomatoes - mild

1 can diced green chiles

1 can black olives, drained and sliced

1 (1 1/4 ounce) package taco seasoning mix

1 (1 ounce) package ranch salad dressing mix

corn chips

sour cream

black olives

grated cheese

green onions, chopped

sliced jalapenos

Ingredients:

Brown the ground beef and onions in a large skillet. Drain the excess fat. Transfer the browned beef and onions to a large crockpot. Add the beans, corn, tomatoes, green chiles, black olives, taco seasoning and ranch dressing mix. Cook for 6-8 hours on low. (For stovetop cooking: simmer on low heat for about an hour.) To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions, black olives and jalapenos (all to taste).


Grab a bowl and head over to Lisa and Lana's for Tempt My Tummy Tuesday!!