This is one of those simple meals I throw together for a night when I know I’m not going to have time to cook. Tuesday is the day of the week this works best for me since it’s always a busy day at our house.
You can just as easily make this on the stove, but I like the ease of the slow cooker for this because I start it early in the day and don’t need to stir or do another thing to it. Dinner is ready and I can just serve it up. It’s also a favorite in our house since all of my children love taco anything. Well, everyone except my daughter. She will eat tacos and nachos but won’t eat this soup.
There are several different ways I make this and the options to change it up are unlimited. I’ll give you the basic recipe I’ve followed for years, and one you can find almost anywhere, and then the options you can choose from to change it up.
SLOW COOKER TACO SOUP:
Serves 6 (with leftovers since it’s always better the next day!)
- 2 lbs. Lean Ground Beef or Ground Turkey
- 1 28 oz. Can Petite Diced Tomatoes
- 1 Medium Onion, diced
- 1 Can of Corn, drained
- 1 Can of Black Beans, drained and rinsed
- 1 Packet Taco Seasoning
- 1 Packet Hidden Valley Ranch Dressing
- 1 Packet Goya Sazon (in the orange box) *optional
- 1 1/2 cans Water (use the empty tomato can to measure)
- Top with some shredded cheddar, sour cream and broken up tortilla chips.
Preheat your slow cooker.
On the stove, brown the ground beef or turkey along with the onion. When done, drain with a slotted spoon and add to the slow cooker.
Then add all the other ingredients, stir well and cover. Set to cook on high for 4 or 5 hours or low for 6 to 7 hours. Once the soup begins to bubble in the slow cooker it’s done.
You can of course eat this just as is. But it’s even better if you add some shredded cheddar cheese, sour cream and a few crushed up tortilla chips. Stir it all together and enjoy!
Replace the beef or turkey with leftover shredded chicken. You can also throw in a can of green chiles if you want a little spice, or leave them out.
Replace the same amount of regular petite cut tomatoes with Fire Roasted Tomatoes instead. This adds a delicious smokey flavor to the soup.
Replace the 28 oz. can of tomatoes with 1 15 oz. can of Rotel and 1 15 oz can of diced tomatoes.
There are probably a million on variations you could make to call this your own. Start out with the basic recipe, which is good just as it is, and go from there. Enjoy!