Taco Soup in Your Slow Cooker
When we went to Australia a few years ago, my mother in law and her friend, Lydia, came to house-sit and dog-sit for us. Upon our return, Lydia made dinner for us one night. She made this delicious taco soup, that seemed so simple but was so amazing at the same time.
With just the right amount of spice, it is also hearty and filling. It’s the perfection meal for “soup season.” We were lucky enough to have her write the recipe out for us before she headed back to the east coast.
The instructions are as easy as they get: brown and drain ground beef, add to slow cooker with all other ingredients, and cook on low 6-8 hours or high for 4 hours.
The soup is easily customized with the addition of a few toppings. You can add tortilla strips or chips, which we’ve done when we had them. We like to add shredded cheddar cheese and sour cream to the top. The sour cream blends with the broth and the spices so beautifully. The cheese, melts over each piece of tomato and bean it touches.
Taco Soup – Slow Cooker Style
- Slow Cooker
- 1½ lb ground beef
- 28 oz can diced tomatoes
- 10 oz can tomatoes with chilis (brand name Rotel)
- 16 oz can pinto beans drained and rinsed
- 16 oz can kidney beans drained and rinsed
- 11 oz can corn drained
- 1 package taco seasoning
- 1 package ranch dressing seasoning
- 1 small onion chopped
- shredded cheddar cheese
- sour cream
- tortilla chips or strips
- Brown and drain ground beef.
- Add all ingredients to slow cooker. Cook on low for 6-8 hours, or high for 4 hours.
- Serve with tortilla chips or strips, shredded cheese, and sour cream.
Due to supplies being short with the current situation, I had to substitute a few items this time. It still turned out absolutely as delicious as always.
We couldn’t find any diced tomatoes, so my husband grabbed extra cans of Rotel. For those of you unfamiliar, Rotel is the brand name of canned diced tomatoes mixed with green chilies.
Beans were also in low supply, so I substituted both type of beans with Great Northern Beans.
The substitutions worked out great.
I think cooking it in the slow cooker and allowing the seasonings to really saturate is what makes this soup so special. This is one of our favorite meals, and I hope it becomes one of yours too.