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Taco Soup is one of our very favorite recipes and it’s so simple, even my three year old daughter can assemble it in the crock-pot. It’s perfect comfort food for a busy day because it can just simmer away for several hours! We use organic ingredients and garden produce when possible, but here is the original recipe.

Crock-Pot Taco Soup

1 lb. ground beef

1/2 cup chopped onions

28 oz can diced tomatoes with juice (or about 8 medium tomatoes, diced)

14 oz can kidney beans, drained

1 cup frozen corn

8 oz tomato sauce

1 package dry taco seasoning or 3 Tbsp. of homemade taco seasoning

1-2 cups water

Pepper to taste

1 cup grated cheddar cheese

Tortilla or corn chips (optional)

 

Directions:

Brown beef and onions and then combine all ingredients except the cheese and chips in your slow cooker. Cook on low for 4 to 6 hours. Top with cheese and chips if desired. Yum!

Shared at Balancing Beauty and Bedlam’s Tasty Tuesday



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12 Comments on Crock-pot Taco Soup – A Frugal Recipe

  1. Yum! I love my crock pot. I couldn’t be a wife without it! I’m gonna try this. Stopped by from the WLWW linky. :)

  2. Yummy! I keep hoping it will get good and cold down here so we can pull out the soups for a good long stretch. It’s been way to warm for winter (at least for my taste!) When/if it does get cold, I want to try this!

    • Thanks Anna! It just dropped below zero where I live a couple of days ago (which is unheard of for here, it’s usually subzero by the end of November) so we’re just now starting to partake of soups of all kinds :) Enjoy!

  3. This is perfect! I just bought a crockpot cookbook for the Kindle and I’ve been keeping an eye out for tried and true recipes! This looks delicious! I’m going to make it! :)

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