I love tacos. And I love soup. And what better way to eat the two of them than to combine them into one meal? So, this idea isn’t my own, but I did find the recipe over at my favorite crock-pot blog. I pretty much stuck to the recipe- with one change- but the cool thing about this recipe is that you can probably change it slightly to fit your favorite taco soup needs.
When I was typing up the recipe, I realized black beans would work just as well in this recipe. And some chopped onions would work well too, I think. I’m not a fan of diced peppers, but maybe those would be a nice addition too? It was really good, and the addition of the ranch dressing packet made it really, really good and gave it something special. Enjoy!
Crcok-Pot Taco Soup
Slightly Adapted From Crock-Pot 365
- 2 15-ounce cans of kidney beans (drained and rinsed)
- 2 15-ounce cans of pinto beans (drained and rinsed)
- 2 15-ounce cans of corn
- 1 28-ounce can of diced tomatoes
- 1 packet of taco seasoning
- 1 packet of ranch dressing mix
- 1 pound of ground beef or chicken (optional)
- Sour cream and shredded cheese (mexican blend or cheddar; sour cream and cheese are optional)
- If using ground beef or chicken, brown meat and drain fat. Add to the crock-pot.
- If you’re not using ground beef/chicken, add beans and contents of corn and tomato cans. Add the taco packets of seasoning and stir.
- Cook on low for 8 to 10 hours or on high for 4 to 5 hours.
- Stir well and serve with sour cream and shredded cheese.