Taco Soup

Taco Soup


1 pound ground beef

1 pound ground turkey

2 large onions, diced

2 (15.5 ounce) cans pinto beans, drained & rinsed

1 (15.5 ounce) can kidney beans

1 (15.25 ounce) can sweet white corn, drained

1 (14.5 ounce) can Mexican-style stewed tomatoes

1 (14.5 ounce) can diced tomatoes

1 (14.5 ounce) can tomatoes with chiles

2 (4.5 ounce) cans mild diced green chiles

1 (4.6 ounce) can sliced black olives, drained

1 (1.25 ounce) package taco seasoning mix

1 (1 ounce) package ranch salad dressing mix

Fritos, sour cream, grated cheese & pickled jalapeños for serving


Brown the beef & turkey with the onions in a large skillet.  Drain fat, then transfer cooked meat & onions to a large slow cooker (or stockpot). Add beans, corn, tomatoes, chiles, olives and seasonings; cook in slow cooker on low for 6 to 8 hours(or simmer on low heat for about 1 hour if using a pot on the stove).

To serve: sprinkle a few corn chips in the bottom of a bowl and ladle soup over them. Top with desired garnishes.

Recipe Source

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