My beloved Taco Soup recipe has disappeared from the interwebs, so here is my rendition of it. I have made this recipe for several years now, and it never disappoints. I love how easy the recipe is–just brown the ground beef, dump everything into the Crockpot, walk away, and come back to dinner made!
I will often make a Crockpot meal when I have a second run for the day, or I coach in the evenings. I have even made this the night before, stuck it in the fridge, and then place the bowl in the Crockpot warmer when I am ready to start heating it up the next day.
Many of the ingredients you need are probably already in your fridge/freezer and pantry: ground beef, onion, canned beans, canned tomatoes, corn, black olives, and the like.
You will start by browning the ground beef and onions. Once the ground beef is cooked, then you will add the rest of the ingredients to the Crockpot. Next set the heat to low or high depending upon how much time you have (low heat for 7-8 hours, high heat for 4-5 hours), walk away, and come back to a delicious dinner!
I think there are a couple of secret ingredients to this recipe that put it over the top–that being the powdered ranch dressing mix and black olives. I always add black olives, but they are an optional. It makes it seem more like a taco soup with that addition.
Serve the soup with corn chips, shredded cheese, sour cream, and green onions or avocado. In my opinion, the more toppings the better.
Crockpot Taco Soup
Ingredients
1lb ground beef
1 medium yellow onion, diced
15oz canned corn
14.5oz cans diced tomatoes
10oz can diced tomatoes with green chilies
4oz green chilies
15oz can black beans, drained and rinsed
1 – 15oz can cannellini beans, drained and rinsed
1oz package of ranch dressing mix
1oz package of taco seasoning mix
1/2 cup sliced black olives, optional
Directions
1. Brown ground beef and saute onion on stovetop until the ground beef is cooked through.
2. Add all ingredients to the Crockpot or slow cooker.
3. Cook on low heat for 7-8 hours or high heat for 4-5 hours.
4. Serve with corn chips, sour cream, shredded cheese, and/or chopped onion.
This soup also makes great leftovers. My family is not big on leftovers, but we have no problem eating this soup within the next day or so. It can also be easily be frozen, and it is also a great meal to throw together for a new mom/dad or the like.
Please excuse these sub-par photos. Photographing food in the winter time is the bane of my existence–the lack of light and the blue-tinge that is always present makes it so difficult. But trust me when I say this soup is incredibly delicious!
