TabyanInn

Traci’s mom Karen first made this taco bean soup for us a few years ago when we went up to Enid for Thanksgiving. It is a great soup—simple to make and hearty enough for a full meal. It is one of our favorites here now, too.

Ingredients:

• 1 lb. ground beef
• 1 lb. sausage
• 1 large white onion, chopped
• 15 oz. can Great Northern beans
• 15 oz. can Pinto beans
• 15 oz. can whole kernel corn
• 15 oz. can black-eyed peas
• 15 oz. can Kidney beans
• (2) 15 oz. cans fire roasted diced tomatoes
• 8 oz. salsa
• 1 package taco seasoning mix
• 1 package Ranch dressing mix
• Salt & pepper to taste
• Sour cream/Greek yogurt (toppings)
• Cheddar cheese, shredded (toppings)

How To Make:

Brown ground beef and sausage in large skillet. Drain the fat and water.

Put browned meat in a large stock pot and add remaining ingredients except for sour cream/yogurt and cheese.

Bring to a boil, then reduce heat and simmer for 1 hour.

Top with sour cream/Greek yogurt and shredded cheddar cheese.

Slow Cooker Version: Same as above, but put in a large slow cooker and cook for 6-8 hours on low.

Prep time: 15 min. Cook time: 1 hour 30 min. Serves: 12.

Notes

Source: Karen Thomas.

#recipes