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Crock Pot Taco Soup

TheBagLady's picture
Throw it in and leave it. You will love this hearty soup and just add cheese quesadillas for a great dinner the family will love. Makes a perfect freezer meal cooked or uncooked.
Ingredients
  Chuck 1 Pound, ground
  Black beans 14 Ounce, drained (1 Can)
  Pinto beans 14 Ounce, drained (1 Can)
  Rotel tomatoes 1 Can (10 oz)
  Tomatoes 14 Ounce, diced (1 Can)
  Corn 14 Ounce, drained (1 Can)
  Garlic 1 Teaspoon, minced
  Taco seasoning 3 Tablespoon (1 packet)
  Cumin 1⁄2 Teaspoon, ground
  Onion and peppers 1⁄2 Cup (8 tbs), chopped, mixed (Optional)
  Chili powder 1 Teaspoon
  Salsa 1 Cup (16 tbs)
Directions

MAKING
1) In a preheated crock pot on high, add the chuck, beans, tomatoes, seasonings and all the ingredients except the salsa.
2) Stir the ingredients in the crock pot until thoroughly blended.
3) Cover the crock pot lid and cook on high for about 4 to 6 hours.
4) Halfway through the cooking, add the salsa and stir to combine.

SERVING
5) Top the Taco Soup with some grated cheddar cheese and sour cream to serve with cheese quesadillas.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Preparation Time: 
10 Minutes
Cook Time: 
360 Minutes
Ready In: 
0 Minutes
Servings: 
6

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Average: 3.6 (5 votes)