I first came across it a hundred million years ago on a message board. I have seen different variations, but in my not-so-humble-opinion, this one is the very best.
It’s so easy!
if you give it a try, please let me know!
There are a lot of cans. recycle. make the environment happy.
Sprinkle seasoning packets on top of meat
Drain and rinse the beans and:
Add the ENTIRE contents of the corn and tomato cans
Stir.
Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low.
The Original Taco Soup Recipe for the CrockPot Slow Cooker
Day 54.
I'm calling this the "original" taco soup recipe because it is the very first taco soup crockpot recipe I tried.
That makes it the original.
The Ingredients for Taco Soup:
serves 8 to 10 as a full meal, but can get stretched to feed 16 or so if served over rice or chipsThere are a lot of cans. recycle. make the environment happy.
- 1 pound browned ground turkey or hamburger (optional.)
- 1 yellow onion, peeled and diced (optional, brown with the ground meat)
- 2(15-ounce) cans of kidney beans, drained and rinsed
- 2 (15-ounce) cans of pinto beans, drained and rinsed
- 2 (15-ounce) cans of corn (WITH juice!!)
- 1 large can (26-ounces) of diced tomatoes
- 1 (10-ounce) can tomatoes and chiles (Rotel)
- 1 packet taco seasoning (if you are gluten free, stick to McCormick)
- 1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)
- shredded cheese and sour cream for embellishment (optional, unless you're in my house. then it's mandatory.)
How to Cook -- CrockPot Slow Cooker Directions
Use the largest slow cooker you have in the house --- this is a BIG recipe, you need a 6-quart or above.Brown meat if you are going to use it
Drain fat and add to crockpot stoneware insert (the meat. not the fat.)
Sprinkle seasoning packets on top of meat
Drain and rinse the beans and:
Add the ENTIRE contents of the corn and tomato cans
Stir.
Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low.
Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.
We brought this to a PTA potluck dinner this week and it was well-received.
[I used painter's tape to secure the lid. I'm resourceful that way.]
I have LITERALLY made THOUSANDS of CrockPot Slow Cooker recipes.
The Original Taco Soup Recipe from A Year of Slow Cooking
Yield: 8-12
Prep time: 15 HourTotal time: 15 Hour
The absolute best crockpot slow cooker taco soup recipe of all time.
It uses pantry staples and is always a hit at potlucks and parties.
Ingredients
The Ingredients
- 1 pound browned ground turkey or hamburger (optional)
- 1 yellow onion, peeled and diced (optional, brown with the ground meat)
- 2 (15-ounce) cans of kidney beans, drained and rinsed
- 2 (15-ounce) cans of pinto beans, drained and rinsed
- 2 (15-ounce) cans of corn (with juice!)
- 1 large can (26-ounces) of diced tomatoes
- 1 (10-ounce) can tomatoes and chiles (Rotel)
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- shredded cheese and sour cream
Instructions
The Directions
- Brown meat (if used).
- Drain fat from meat and add to crockpot.
- Sprinkle seasoning packets on top of meat.
- Drain and rinse the beans and add.
- Add the entire contents of the corn and tomato cans.
- Stir.
- Cover and cook on low for 8-10 hours or on high for 4-5.
