Crockpot Taco Soup
This delicious and hearty taco soup recipe is easy to make and loaded with flavor. It's a high protein family favorite that is stick to your ribs good. And mom loves it because it's made with simple pantry staples, it's quick and easy to toss in the crockpot in the morning, then like magic a well balanced meal is ready for your family after work.
Ingredients
Instructions
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Brown the beef in a skillet, drain all except 2 tablespoons rendered fat and add to your crockpot. (You can cook your onions and garlic with the ground beef if you'd like.)
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Then add remaining ingredients to the ground beef in the crockpot, give it a stir, cover with the lid and cook on high 3-4 hours or low 4-6 hours.
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Stir and serve over corn chips, with crackers or cornbread and top with anything your heart desires. Enjoy!
Note
The original recipe that inspired this soup came from The Cookie Rookie and Becky has instructions on her website for making this on top of the stove. I adjusted some of the ingredients just a bit and make it in the crockpot and my family has enjoyed it for years. Follow Becky for more delicious recipes, I've tried a number of recipes from her and they have all been winners. Here are a few tips she also gives for making this Taco Soup and I love that she says they adapted this recipe from her grandma, Harriett Gall: "I like to use red and black beans in this soup, but you can substitute these for any beans that you have. The flavors in this soup get stronger the more it sets – I always like to make it the day before! Make the easy taco soup in a dutch oven or heavy bottom pan. They will distribute the heat more evenly so that the bottom is less likely to burn. This soup can be frozen up to 4 months or refrigerated, in an airtight container, up to 5 days. We recommend freezing in a freezer safe gallon ziplock bag to save space!"
