🌮 Crock Pot Taco Soup

Here’s an easy and cozy Crock Pot Taco Soup recipe — a hearty, flavorful dish packed with Tex-Mex goodness. Just dump, stir, and let your slow cooker do the work! 🌮🥣

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🌮 Crock Pot Taco Soup

Prep Time: 10 minutes
Cook Time: 4–6 hours on low or 2–3 hours on high
Servings: 6–8

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📝 Ingredients:

• 1 lb ground beef (or ground turkey)
• 1 small onion, diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (15 oz) can diced tomatoes
• 1 (10 oz) can Rotel (diced tomatoes with green chiles)
• 1 packet taco seasoning
• 1 packet ranch dressing mix
• 1½ cups beef broth or water
• Optional: 1–2 cloves garlic, minced

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👩‍🍳 Instructions:

1. Brown the meat:
   In a skillet, cook ground beef and onion over medium heat until browned. Drain any excess grease.
2. Add to Crock Pot:
   Transfer beef mixture to the slow cooker. Add all remaining ingredients (beans, corn, tomatoes, seasonings, broth).
3. Stir and cook:
   Mix well. Cover and cook on low for 6–8 hours or high for 3–4 hours.
4. Serve:
   Ladle into bowls and top with your favorite taco fixings!

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🍽️ Topping Ideas:

• Shredded cheese
• Sour cream or Greek yogurt
• Crushed tortilla chips
• Fresh cilantro
• Sliced jalapeños
• Avocado or guacamole

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✅ Tips & Variations:

• Make it spicier: Add diced green chilies or hot Rotel.
• Use chicken instead of beef for a lighter option.
• Make it vegetarian: Skip the meat and add extra beans or lentils.
• Add a squeeze of lime juice before serving for brightness.

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🧊 Storage & Freezing:

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze in portions for up to 3 months. Thaw overnight and reheat on the stove or microwave.
• Reheat: Gently on the stove or in the microwave until hot throughout.