This simple crockpot taco soup recipe will be sure to please everyone in the family!
The one thing that I love most about the fall and winter is that it’s soup and stew season. There is nothing more comforting and filling than a hot bowl of soup. I have several that I rotate through.
One of my favorites, however, is a taco soup recipe that my best friend gave me several years ago. It’s another one of those recipes that I have scribbled down on an old tattered piece of paper.
She made this for her daughter’s birthday get together, as it’s in the cold of February. She served the soup, chips, appetizers, and cake. It was an easy meal to feed many mouths. It’s also an easy meal to double or triple.
You can make this in two ways. You can throw it together and let it simmer once you are home, or you can put it in the crockpot so you can come home to an already prepared meal.
Serve it with some tortilla chips or some corn chips. Don’t forget to add some cheese to the top, or maybe a dollop of sour cream.
This is a simple taco soup that is great for a chilly evening.
- 1 lb ground beef (browned)
- 1 can petite diced tomatoes
- 1 can corn (drained)
- 1 can pinto beans (drained)
- 1 can black beans (drained)
- 1/4 can Rotel
- 1 package of taco seasoning
- 1 package of ranch mix
- 1 can chicken broth
Brown the ground beef. Drain.
Combine the ingredients and stir.
If using the stove, simmer until hot. If using the crockpot, place on low for 4 hours.
Great to serve with corn chips or tortilla chips. Top with cheese and sour cream!
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