Taco Soup

Written by Published on in Fall Recipes, Main Entree, Soups & Salads

The mixture of beef, sausage, beans, veggies topped with sour cream and cheese makes the best cold day soup.

Taco Soup
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Taco Soup

Recipe by troweCourse: Main Entree
Servings

7

servings
Prep timeminutes
Cooking timeminutes
Calorieskcal

Ingredients

  • 1 lb ground beef

  • 1/2 lb ground sausage

  • 1 (1.25 oz) pkg taco seasoning mix

  • 2/3 cup water

  • 1/2 onion chopped

  • 1 green pepper chopped

  • 1 clove garlic chopped

  • 1 (15 oz) chili beans, with liquid

  • 1 (15 oz) kidney beans, with liquid

  • 1 (15 oz) can whole kernel corn, with liquid

  • 2 (8oz) cans tomato saucepackage

  • 1 (14.5) oz can peeled and diced tomatoes

  • 1 (8 oz) can Rotel fire roasted diced tomatoes & green chilies

  • 1 pack dry seasoning pack ( I use half the pack but you can use as much as you’d like)

  • 1/2 tsp paprika

  • salt & pepper to taste

Directions

  • In a medium skillet, cook the ground beef and sausage until cooked and no longer pink over medium heat. Drain and add the taco seasoning to the meat. Pour in 2/3 cup water, stir well and bring to a simmer for 3 minutes.
  • Place all of the ingredients into a slow cooker and mix to make sure it’s well blended. Cook on low for 8 hours. (If I’m in a hurry I cook it on high for 3 hours. Us busy mom’s don’t always have 8 hours! Make sure it has plenty enough liquid throughout the cooking process. If not, add another cup of tomato sauce).

Notes

  • Don’t forget to add a generous scoop of sour cream, shredded Mexican cheese (or your favorite cheese) and bacon (I usually take the less time consuming route and add bacon bits lol) if desired.
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