This crock pot taco soup recipe is a staple in our home and it is just the best! I make this at least once a month to keep my husband happy 🙂 I first shared this recipe on my personal blog a couple of years ago and it was pinned somewhere around 10 thousand times. It was one of my best recipes I’ve ever shared. My photos from that recipe are mediocre, so I wanted to re take them and of course share this recipe here with y’all! My favorite part about this recipe is that is so easy! Crock pot meals are always a favorite in our house when you have a toddler who needs your full attention. I prepare during nap time and it is ready for dinner! My favorite thing about this recipe is that it makes a good 8-10 servings which is great when we want to eat a nice meal and then freeze the rest so it is easy to pull out another night. Our previous crock pot broke a few weeks ago and I was crushed. Bed, Bath, and Beyond has an a-m-a-z-i-n-g return policy so we got a credit and picked out a new one. I am a heavy researcher and was bummed our original crock pot wasn’t in stock, so after much persuading by the attendant we purchased the Ninja 3-in-1 Cooking System
- 1 1/2 lbs ofLean Ground Beed/Sirloin
- 2 Cans of Shoe peg Corn (Drained)
- 1 Can of Black Beans (Undrained)
- 1 Can of Pinto Beans (Undrained)
- 1 Can of Kidney Beans (Undrained)
- 1 Can of Rotel Mild
- 1 Packet of Taco Seasoning
- 2 Packets of Ranch-Style Seasing
- 1 cup of water
- Optional Add on Extras:
- 1 Large Onion
- 1 Can of Tomatoes (Undrained)
- Cook ground meat, and after cooking and draining fatty juices, add to the crock pot.
- Add all ingredients in no particular order to the crock pot.
- If sitting all day, cook on low heat.
- If you choose stove top, let it sit on stove on medium heat for 45 minutes, then let it simmer for 1-2
*Just add Fritos, shredded cheese, and sour cream & your set to go!hours. - *Just add Fritos, shredded cheese, and sour cream & your set to go!
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