Cold Weather Creations: Slow Cooker Taco Soup
Hello, Kansas City!
Who’s ready for another BIG ROYAL WIN tonight?! I’ve been thinking a lot about what kinds of simple, delicious meals I can put on the table for my family this Autumn and I’m thrilled to share a recipe that I’m planning to try in my own house with you today. One of our Mom Squad team members, Erin B., sent over her recipe for slow cooker (or stove top) taco soup and it looks INCREDIBLE. If you try it at your house, we want you to share YOUR thoughts (and pictures) with us! Take a look…
Taco soup recipe
One of the things I love about Fall is making warm dishes for those chilly nights! The colder weather always brings me into the kitchen. This taco soup recipe has been a favorite in my family for years. It is super easy to make either in the crock pot or on the stove!
- 1 lb ground turkey or 1 lb lean ground beef
- 1 large onion, chopped
- 1(1 ounce) package hidden valley ranch dressing mix
- 1(1 ounce) package taco seasoning mix
- 1(16 ounce) can navy beans
- 1(16 ounce) can black beans
- 1(16 ounce) can red beans(hot or regular)
- 1(16 ounce) can whole kernel corn
- 1(8 ounce) can diced Mexican-style tomatoes
- 1 can of tomato paste
- 1(8 ounce) can diced tomatoes (any flavor)
- tortilla chips
- shredded cheese
- sour cream
Brown the onion and ground beef together and drain. In a big pot, add cans of chopped tomatoes, can of red beans, black beans, and navy beans. Stir in a can of corn, tomato paste, a package of Hidden Valley ranch and a package of taco seasoning. Simmer an hour on the stove or put it in the crock pot on low for 8 hours. Dish up in bowls and top with cheese, sour cream and tortilla chips. Serves 12.
You can easily double the recipe if you have a larger crowd. Enjoy and let me know what you think!