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Original Taco Soup Crockpot Recipe

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Category: Crockpot, Lunch/Snacks

 Ingredients List

  • --2(15-ounce) cans of kindey beans, drained and rinsed
  • --2 (15-ounce) cans of pinto beans, drained and rinsed
  • --2 (15-ounce) cans of corn (WITH juice!!)
  • --1 large can (26-ounces) of diced tomatoes (I have no idea why the can wasn't in this picture. I know I put it in. This is a mystery.)
  • --1 (10-ounce) can tomatoes and chiles (Rotel)
  • --1 packet taco seasoning (if you are gluten free, stick to McCormick)
  • --1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)
  • --1 pound browned ground turkey or hamburger (optional.)
  • --shredded cheese and sour cream for embelishment (optional, unless you're in my house. then it's mandatory.)

 Directions

Use the largest slow cooker you have in the house --- this is a BIG recipe, you need a 6-quart or above.

--brown meat if you are going to use it
--drain fat and add to crockpot stoneware insert (the meat. not the fat.)
--sprinkle seasoning packets on top of meat
--drain and rinse the beans and add
--add the ENTIRE contents of the corn and tomato cans
--stir.

cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low.

Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

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