Crockpot taco soup 🌮🥣
1 package of ground beef
1 can of whole corn
1 can of black beans
1 can of petite diced tomatoes
1 can of rotel
1 packet of taco seasoning
1 packet of ranch seasoning
1 can of beef both
Cook ground beef until brown and season with garlic and onion powder. Once cooked add to your crockpot. Drain your corn and beans. Then, add in your corn, beans, tomatoes, rotel, and beef broth, and give that a mix. Add in your ranch and taco seasonings and give it a good mix. Adding water is optional, but I did for my desired consistency. Give one more final mix and throw on the lid. Depending on how much time you have, turn your crockpot on high for hours or low for 6-8 hours. When plating, add cheese and/or sour cream and scoop with some tortilla chips.
Taco soup is one of my favorite comfort meals especially when it’s cold. It’s simple and was $15 to make. Enjoy!!
Crockpot taco soup is not only delicious but also versatile. You can easily adapt the recipe to suit your taste by adding more vegetables like bell peppers or corn. To enhance the flavor, consider stirring in some fresh cilantro or avocado just before serving. This hearty soup is loaded with protein and fiber, making it a fulfilling meal for families or gatherings. Serve it with a dash of lime juice for added zest or top it with shredded cheese and sour cream for a creamy finish. For those looking for a low-carb option, substitute beans with cauliflower or zucchini to keep it keto-friendly. Additionally, you can experiment with different taco seasoning mixes, allowing you to create variations of this comforting dish that cater to your preferences. Whether enjoyed on a cozy night in or as a crowd-pleaser at parties, this taco soup is sure to become a favorite in your recipe rotation!
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