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Tuesday, March 22, 2011

Taco Soup

I love my crock pot.  I love it because it's hands-off cooking (mostly) and sometimes I am just too lazy to cook. I know you relate, otherwise, we wouldn't all order so much take out.  This is SUPER easy and there's really no excuse not to make it.  My version is pretty simple and the original is even easier.  Give it a shot.  Ole!

Taco Soup
See original recipe here.

1 1/2 lbs. ground beef
1/2 large onion, diced (about 1/2 c. or more if you want)
2 cans (I used home-canned pints) diced tomatoes with liquid
2 generous handfuls of frozen corn
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed (any beans that you like would work)
1 c. water
1 packet ranch dressing mix (seriously)
1 tbsp cumin, 1 tbsp chili powder, 1 tsp oregano, 2 tsp garlic powder OR 1 packet taco seasoning

Brown the ground beef with the onions and drain.  Add to the crock pot.  Sprinkle the ranch mix and taco seasoning or spices over top (feel free to adjust the spice amounts to make yourself happy).  Add tomatoes with juice, corn, beans, and water.  Stir.  Cook on low for 8 hours.

We topped our's with some freshly shredded cheddar (you know how I feel about pre-shredded cheese) and sour cream.  And we happened to have some tasty cheddar-jalapeno bread too.  It's good to be us.  This was so very tasty and I will make it again.


  1. Yum. It's hard to go wrong with this one.

  2. I have all the stuff on my list. I think I'll make it the way it is written the first time and then try it with chicken another time. Well, and I think I may sub black beans fro pinto beans. I love me some black beans.

  3. This is a family favorite at our house. Hopefully by this fall I'll have some home-canned tomatoes too.


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