Taco Soup Recipe


taco soupAs a busy stay at home mom I am constantly on the go with my kids and all the extra activities they are involved in. Therefore I am all about making things easier when it comes to making dinner. I have found that for our busy schedule it benefits me to make easy meals and when I throw dinner in the crock pot it makes my day go that much smoother. No more hurrying back to the house to TRY and get something made up in time. And as an added bonus, my house smells delicious the whole day. This particular recipe I got from one of my Taste Of Home recipe magazines. If you have never tried any of their recipes, you are missing out.

Taco Soup


1-1/2 pounds ground beef

1 envelope taco seasoning

2 cans (15-1/4 ounces each) whole kernel corn, undrained

2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)

2 cans (14-1/2 ounces each) diced tomatoes, undrained

Crushed tortilla chips and shredded cheddar cheese


In skillet, cook beef over medium heat until no longer pink; drain. Put in crock pot. Stir in taco seasoning, corn, beans, and tomatoes. Cover and let cook on low for 6 hours or on high for 4 hours, stirring occasionally.

Place tortilla chips in soup bowls; ladle soup over top. Sprinkle with cheese. Yield: 8 servings (about 2 quarts).

(I personally like to add sour cream to mine!) This recipe makes a lot so if it looks like you will have leftovers, this soup freezes very well and can make for a quick reheat dinner if needed.

Nutrition Facts: 1 cup (calculated without chips and cheese) equals 380 calories, 13 g fat (5 g saturated fat), 53 mg cholesterol, 1,395 mg sodium, 38 g carbohydrate, 9 g fiber, 23 g protein.