Taco Soup is one of my family’s favorite! They love the fact that the house smells so yummy and also that they get to use sour cream, cheese, avocado and chips for toppings. They always got back for seconds, so leftovers are out of the question. If you want to have lunch for the next day to bring to work, I suggest making much more than you think you need.
Taco soup is a great option for feeding large crowds. Just set up a “topping” bar and enjoy time with your guests.
We take taco soup to share with other families when we deliver meals. Plus, we make extra and freeze them so that they can have them in their own freezer for an easy week night meal.
Hope your family loves this recipe as much as mine.
Crock Pot Beef Taco Soup
An easy and delicious weeknight dinner.
Credit: Nora Kapche
Ingredients
-1 pound cooked ground beef*-1 can pinto beans (drained and rinsed)
-1 can black beans (drained and rinsed)
-1 can kidney bean (drained and rinsed)
-1 can rotel tomatoes
-1 can diced toms can
-1 can corn
-1 packet ranch dressing seasoning mix
-1 packet taco seasoning mix
-3 to 4 cups water or beef broth
-Assorted taco toppings such as sour cream, cheese, green onions and tortilla chips
Directions
- In crock pot, add cooked ground beef, pinto beans, black beans, kidney beans, rotel and diced tomatoes, corn, ranch seasoning, taco seasoning and broth.
- Cooking: place in crock pot frozen or thaw overnight.
- Simmer on Low 4 – 6 hours
- Serve with your favorite taco toppings and tortilla chips.
*Note: I like to pre-cook the ground beef before adding it to the crock pot. That way I can drain the fat off of the meat. This step is optional.
*You can even use frozen ground beef and come home to a steaming hot bowl of Taco Soup.
*Substitute ground turkey for ground beef.
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