When cool weather comes to town, I immediately want to get my crock pot out of the pantry and into my kitchen. One of my staple recipes when it’s cold outside is Taco Soup. It’s incredibly easy to make in your Crockpot and inexpensive to purchase. Many of the ingredients are also staples in my pantry so I usually have most of them on hand. It’s also easy to cook and freeze for days when you may not have dinner prepared. Feel free to share this recipe with family and friends because I can promise you it’s a hit!
Lou’s Favorite Taco Soup
Ingredients (Makes 1 batch / Serves 2-4 People):
1 Lb. Ground Beef**
1 can Whole Kernel Corn
1 can Dark Red Kidney Beans (you can substitute Light Red Kidney beans if you rather)
1 can Chili beans in sauce
1 can Rotel diced tomatoes
1 package Taco Seasoning*
Topping items: Shredded cheese, Sour Cream, Tortilla strips, Frito’s brand corn chips
- Brown ground beef in skillet until cooked through. Drain and put in Crockpot.
- Add cans of Corn, kidney beans, chili beans, diced tomatoes and taco seasoning.
- Cook on Low for 4-5 hours or High on 2-3 hours.
- Scoop into bowls and top with your choice of toppings such as shredded cheese, sour cream or tortilla chips. Serve with Frito’s brand corn chips on the side.
*Some people prefer to use 1/2 package Taco Seasoning and others prefer entire package; Initially try 1/2 packet and taste. Packet can also be left out completely if you would like a reduced sodium recipe. **You can replace beef with shredded chicken.