Go Back

Taco Soup

Author: Jennifer Locklin


  • 1 pound lean ground beef
  • 1 pound pork breakfast sausage used: Jimmy Dean Hot
  • 2 cans Rotel Tomatoes
  • 2 cans Pinto Beans undrained
  • 3 cups water
  • 1 can Mexi-Corn undrained
  • 1 package Dry Ranch Dressing Mix
  • 1 package Taco Seasoning


  • Brown and drain beef and pork in large stew pot. Add remaining ingredients and cook on medium-low heat for 30 minutes. An alternate method is to brown meats and pour meats and all remaining ingredients into a large crock pot or slow cooker and cook on low for 4 to 6 hours.
  • Garnish soup with chopped green onions, sour cream, shredded cheddar cheese, and Tortilla Chips.