Taco Soup is one of my go-to meals. When I’m in a hurry and need something that’s quick to throw together, this is it! It’s a classic open can and dump recipe and I’ve shared that version before here. However, I have mostly eliminated canned food from my house, so I’ve had to rework the recipe. As long as I have pre-cooked beans in my freezer, this recipe is pretty quick for me. I usually put it together an hour before I want to serve it.
Taco Soup for Slow Cookers
Recently though, my evening schedule has become really crazy and I need to get things going ahead of time, so I’ve adapted this recipe one more time – to fit in my 6 qt crockpot. This Hamilton Beach 6-Quart Slow Cooker is my work horse! Since I cook mostly from scratch, I really have to rely on appliances that maximize and reduce time I have to spend in my kitchen. If you’re looking for a good crockpot, I really recommend this one.
Regardless of how you make it though, open can and dump, prepare it an hour ahead of time, or make it in your crock pot, the result is one of my kids’ most favorite meals! And bonus! It freezes well, too. 🙂
- 1 1/2 lbs ground beef, cooked
- 44 ounces tomatoes (the equivalent of one quart jar and one 12 ounce can)
- 3 cups cooked black beans (plus juice)
- 3 cups cooked pinto beans (plus juice)
- 1 quart corn
- 1/2 cup taco seasoning
- 3 TBS ranch dressing seasoning
- Brown the beef.
- Add all ingredients to the crockpot.
- Stir well.
- Cook on low for 6-8 hours or on high for 3-4 hours.
We love to garnish our taco soup with cheddar cheese, tortilla chips, and sour cream! Enjoy!