Taco Soup

I've tried several different taco soup recipes, and this has become my favorite. So easy to make, fabulous as a freezer meal, and perfect for making large batches (I can make 6 of these in about an hour with five boys running circles around me). We think adding sour cream and shredded cheese is a must (haven't tried the tortilla chips), but to each his own.


Printable Recipe

Taco Soup

1 1/2 pounds ground beef

1 envelope taco seasoning

2 cans corn, undrained

2 cans ranch-style beans (pinto beans in seasoned tomato sauce)

2 cans diced tomatoes, undrained

Tortilla chips, shredded cheese, sour cream (for serving)

Brown ground beef.

In crock pot, combine ground beef, taco seasoning, corn, beans, and tomatoes.

Cook on low for 4-6 hours.

To make as a freezer meal:

Brown ground beef. Allow to cool

In a labeled gallon-sized Ziploc bag, layer the beef, seasoning, corn, beans, and tomatoes (no particular order). 

Seal and freeze flat.

The night before you plan on cooking it, move to fridge to thaw. 

Once thawed, pour into slow cooker and cook on low for 4-6 hours.

Serve over crush tortilla chips. Top with shredded cheese and sour cream.