Ingredients
Scale
- 1 1-ounce package ranch salad dressing mix
- 1 1 1/4-ounce package taco seasoning mix
- 1 small can black olives, drained and sliced (optional)
- 1 4 1/2-ounce cans diced green chilies
- 2 14 1/2-ounce cans tomatoes with chilies
- 1 14 1/2-ounce can diced tomatoes
- 1 15 1/4-ounce can whole kernal corn, drained
- 1 15 1/2-ounce cans pink kidney beans
- 2 15-1/2 ounce cans pinto beans
- 1 cup diced onions
- 1–1.5 lb ground beef
- Optional toppings: Grated cheddar cheese, jalapenos, chopped green onion, sour cream, avocado, corn or tortilla chips.
Instructions
- Brown the ground beef and onions in a large skillet; drain fat.
- Add browned beef and onions to a large crockpot.
- Add the beans, corn, green onions, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 8 hours) in a crockpot.
- Serve soup with desired toppings: Grated cheddar cheese, jalapenos, chopped green onion, sour cream, avocado, corn or tortilla chips.
Notes
Adapted from this recipe: https://www.pauladeen.com/recipe/taco-soup/
- Prep Time: 20 minutes
- Cook Time: 6 hours