Taco Soup Slow Cooker Recipe

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This is one of the easiest dinners I make. It's so nice to get it started in the morning and come home in the evening to dinner that's ready to eat. The leftovers reheat well for lunch the next day.

Supplies

• 6 quart slow cooker

Soup Ingredients

• 2 pounds lean ground meat
• 1 onion
• 1/3 cup minced garlic (the kind that comes in a jar)
• 1 packet taco seasoning (2 Tbsp)
• 1 packet ranch dressing mix (3 Tbsp)
• 1/2 tsp chili powder
• 4 15oz cans diced tomatoes
• 2 15oz cans corn
• 2 15oz cans kidney beans, drained and rinsed
• 2 15oz cans pinto beans, drained and rinsed
• salt and pepper to taste

Toppings

• mexican blend shredded cheese
• sour cream
• fresh cilantro
• tortilla chips

Directions

1. Chop onion.
2. Cook ground meat and onion together on the stove. If needed, add a bit of oil to prevent sticking.
3. When the meat is nearly cooked through, add the minced garlic and seasonings.
4. Put the fully cooked meat mixture in the slow cooker. Depending on the type of meat you used, you may need to drain the fat first.
5. Add canned tomatoes and corn directly to the slow cooker. Do not drain the liquid.
6. Add rinsed beans and fold gently until all ingredients are mixed well.
7. Cook on low for 6-10 hours.
8. Add salt and pepper to taste.
9. Serve with toppings and enjoy.

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