Taco soup


(This makes a large batch that we can have for 2 days, I suppose you could probably freeze leftovers as well.) I put a number next to each ingredient on the picture corresponding to the recipe list.


1. 2 lbs ground beef

1 white onion, chopped

2. 2 15oz cans black beans

3. 2 15oz cans red kidney beans

4. 1 15 oz can pinto beans

5. 1 15 oz can corn (drained – could also use


6. 2 15oz cans of stewed tomatoes

7. 1 10oz can rotel (you could also use regular

diced tomatoes)

8. 1 4oz can diced green chilis (you could leave

out or use half of you don’t like too spicy)

9. 1 packet taco seasoning

10. 1 packet ranch dip mix



The beans you can mix and match in any increment you want. I just prefer the black beans and kidney beans so I use two of each and only one of the pinto. You could swap more/less

Optional toppings – shredded cheese, avocado, sour cream, corn chips)

Chop onion and combine with ground beef and cook until browned. Put in bottom of crock pot. Add all cans and packets. (The original recipe I saw years ago said to add the cans of beans as is, no draining or rinsing, but that’s up to you). I add water to fill and stir everything together. Cook on low 6-7 hours, mine ends up staying in warm for another 3 hours until we get home from

work. Dish up and top with sour cream, shredded cheese, avocado and/or corn chips.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also
Back to top button