CrockPot Taco Soup Recipe

I had the rude awakening the other day that it is extremely cold outside, and apparently the cold is here to stay. So of course I texted my dad about this (because whenever I’m upset about anything, I text my dad) and he suggested that this week would be a great time to make some taco soup. Now I realize that not everyone knows what taco soup is and truth be told, the best way I can describe it is a thinner version of chili. Now I want to emphasize that these pictures do not do this soup justice. Taco soup is one of my all time favorite dishes and it is so easy and cheap to make! Trust me when I say that as the days get chillier, you’re going to want to come home to this soup.

What you need:

• 1 and 1/3 pound of ground beef
• 1/2 pound ground sausage (optional)
• 1 packet of taco mix
• 1 packet of ranch dressing mix
• 2 red kidney bean cans (drained)
• 1 can of black beans (not drained)
• 1 can of yellow corn (not drained)
• 1 can of chopped tomatoes (preferred Mexican flavored)

Directions:

1. Cook the meat in a large skillet until brown and fully cooked, with preferred seasoning. Don’t add the taco seasoning yet.
2. Put the meat in the Crockpot.
3. Add beans, corn, mixes, and chopped tomatoes. Mix together with meat.
4. Add 2 cups of water.
5. Heat on low for 5-6 hours or until well mixed and hot (time will vary).
6. Serve with tortilla chips, shredded cheese, hot sauce and sour cream.

I promise taco soup is absolutely delicious and even if these pictures don’t look totally appetizing, this is the easier and toastiest soup to make on a cold winter day. My family loves making it on Sunday mornings and then eating it in the evening while watching football games. Not to get all sappy, but some of my favorite memories with my family involve this soup.

Comment below if you decide to make it! Would love to hear about it!

Thanks for reading! xx