Thursday, June 20, 2024
HomeRECIPESSlow Cooker Taco Soup

Slow Cooker Taco Soup

This was really good and filling. I love that it does enough to freeze leftovers. This batch will feed my family three times. 🙂


1 pound ground beef, cooked
1 large onion, chopped (Sometimes I cook this along with the meat, and sometimes I leave it out, it just depends on your mood, really)
1 can of pinto beans
1 can of kidney beans
1 can of corn (But you can totally leave it out if you hate corn. I’m not much of a corn lover, but everyone else in my family loves it, so I always leave it in)
1 can of Ro-Tel (Actually any diced spicy tomato with chilies will do, but I always use the Ro-Tel, because that’s what my mother used to use).
1 can of diced tomatoes. (I usually get a big can for this if I have a lot of people, or I use a smaller can if it’s just family)
1 package of taco seasoning
A package of ranch dressing. (This is the secret ingredient that gives the soup its special touch.) Don’t leave this out unless you want blah soup)
1 1/2 cups of water


Gild your flesh. (This is the part where you may or may not add the onions)
Open all the cans and pour everything into your electric pot. Juice and everything.
Let it sit on top for an hour or two, then lower it to the bottom and you have the best taco soup you have ever eaten.

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