Crock-Pot Taco Soup

Crock-Pot Taco Soup

This is a recipe I picked up from my sister in-law Kristi. Traditionally it is made on the stove-top but it was quite easy to adapt to the crock-pot because outside of browning the hamburger with the onion everything else is just a dump it in the pot and heat up. We made this soup (stove-top style) when our families went camping in Yellowstone. There were 6 separate families camping together and it was a blast. We each teamed up to cook dinner each night and Kristi and I teamed up to make this one. To be honest out of all the meals cooked that week I dare say this was the best one. It hit the spot after a long day site seeing and warmed us up on those cold Yellowstone nights (even in the Summer).

And speaking of Yellowstone….here is my favorite picture from that trip.

Grizzly Bear – Yellowstone National Park

Now for the recipe!

Print Recipe

Crock-Pot Taco Soup

Cuisine

Mexican

Print Recipe

Crock-Pot Taco Soup

Cuisine

Mexican

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Prep Time

20minutes

Cook Time

360minutes

Soup

2 pounds hamburger lean

2 whole onions diced

31 ounces canned pinto beans 2 cans

15.5 ounce canned kidney beans 1 can

15.25 ounce canned corn 1 can

43.5 ounces canned diced tomatoes with green chilies 3 cans - such as Ro-Tel brand

9 ounces canned diced green chilies 2 cans

1.25 ounces taco seasoning 1 package

1 ounce ranch dressing mix 1 package

Toppings

tortilla chips

cheddar cheese shredded - or jack cheese

sour cream

guacamole

green onion diced

Ingredients

  • 2 pounds hamburger lean
  • 2 whole onions diced
  • 20minutes
  • 360minutes
Read the whole recipe on Crock-Pot Ladies