I know there are a lot of taco soup recipes out there, but in my opinion, this one is the best! I adapted it from my friend, Clare, after my kids raved about hers! It’s always a crowd-pleaser and tastes great as leftovers. I like to make it this pretty + functional oversized crockpot.
Ingredients ::
1.5 lbs ground beef
1 onion, chopped
3 cloves garlic, minced
2 14.5oz cans mild Rotel {our family isn’t into spicy!}
1 can petite diced tomatoes
1 packet taco seasoning
1 packet dry ranch dressing
1 qt. chicken broth
1 15oz. can pinto or great northern beans, rinsed
1 15oz. can black beans, drained
1 15oz. can kidney beans, drained
1 15oz. can corn, drained
Salt, to taste.
Directions ::
Sauté the chopped onion and garlic on stovetop. Add beef and brown. Add cooked meat/onions + all other ingredients to crock pot. Cook on low for 6-8 hours for optimal taste! I find that draining but not rinsing the beans gives the best flavor. Garnish with shredded cheese, sour cream, chopped avocado and tortilla chips.
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