It is hard to beat a solid recipe for taco soup. What I like about this recipe are the options for personalizing it to your family’s taste… or tastes. Spice it up or leave it hearty! Slow cooker or stove top… both get a delish end result! We ate it so quickly all I didn’t get a photo!
Hearty Slow Cooker Taco Soup
This hearty soup is open to many adaptations depending on your family’s taste buds. Add jalapeños or replace one can of diced tomatoes with a hot version of diced tomatoes and green chilies. You can also replace the ranch seasoning with spicy ranch seasoning. We like to throw it all in a slow cooker in the morning so it’s ready to eat when we walk in the door. You can also make the soup on the stovetop and let it simmer for an hour.
1 lb. ground beef
1 onion, chopped
1 (16 oz.) can chili beans, undrained
1 (15 oz.) can kidney beans, undrained
1 (11 oz.) can Mexicorn, undrained
1 (8 oz.) can tomato sauce
2 c. tap water
2 (14.5 oz.) cans petite diced tomatoes
1 (4 oz.) can chopped green chile peppers
1 (1.25 oz.) packet taco seasoning
1 (1 oz.) packet ranch salad dressing and seasoning dry mix
1. In a medium skillet over medium heat, brown the ground beef until cooked through. Drain, if needed.
2. Dump the ground beef and all remaining ingredients in a slow cooker and stir until combined. Cook on low for 8 hours.
3. Serve with sour cream, guacamole and tortilla chips!
Note: if you want to make this even easier, brown ground beef and onions in advance and freeze. Simply defrost the beef the morning of and dump it into the bottom of the slow cooker!
If I have flour tortillas in the refrigerator I will cut them into 1-inch by 1/4-inch strips and fry them for about a minute in a skillet of hot olive oil. They are a fantastic garnish! Regular corn tortilla chips or the prepared tortilla strips in the salad aisle are time savers.
I’d love to hear what you include in your taco soup!