Wondering how to make taco soup in a crock pot? It’s really easy and makes for a great hands-off meal for busy days!
Crock-Pot 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 quick and easy and even my picky kids love it!
This recipe is pretty much dump and go taco soup because a lot of it comes from a can (or the freezer).
It’s the perfect comfort food for a busy day because it can just simmer away for several hours!
We do use garden produce when possible, but in the Midwest we have long winters that result in the need to improvise with some canned and frozen goods :) Here is the original recipe for 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
1 cup grated cheddar cheese
Tortilla or corn chips (optional)
Brown beef and onions in a pan, OR cook it in the bottom of your slow cooker on high, stirring occasionally, if you can start it in the morning.
**I often have ground beef already cooked up in bulk so I can just pull some browned beef out of the freezer and throw it into the crockpot!
Once the beef is cooked, 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 as well as avocado if desired. Yum!
This post was originally published on January 23, 2012!
Shared at Balancing Beauty and Bedlam’s Tasty Tuesday