My Favorite Taco Soup Recipe

Taco soup is one of my favorite comfort foods. It’s great for football or snowy days or even a quick dinner idea.

This recipe is extremely easy to put together with inexpensive ingredients, and my friends and family ask for this dish over and over.

Anyone who knows me knows that I rarely cook from recipes… I may start from a recipe, but I like to tweak and improve recipes to put my own unique stamp on them. Since my family has been asking for this recipe, I’ve decided to write it down and share it with others on my blog.

I created this recipe from a combination of taco soup recipes I found on the web and my favorite chili recipe.  Enjoy!

Ingredients:

1 to 1 1/2 lbs of ground beef *
1 small onion, chopped
1 package taco seasoning mix (I like Williams, but you can use your favorite brand)
1 can crushed tomatoes (I only use about half the can, and freeze the rest for another recipe) *
1 can tomato sauce
1 can Rotel diced tomatoes
1 can whole kernel corn, drained
1 (15 oz) can black beans, drained
1 (15 oz) can red beans, drained

Tortilla chips
Cheddar cheese
Sour cream (optional)
Green onion, chopped (optional)

* Using 1 1/2 lbs ground beef and half a can of crushed tomatoes make this a heartier recipe (like a chili recipe) than your traditional taco soup recipes.

Directions:

1. In a skillet or dutch oven, over medium heat, cook the ground beef and onion until the beef is browned. Important: season your ground beef while cooking with salt and pepper. For hotter taco soup, you may also want to use cayenne pepper.

2. If you’re using a crock pot, transfer the beef mixture to the slow cooker. If you’re using a dutch oven, continue to the next step.

3. Add the taco seasoning, crushed tomatoes, tomato sauce, Rotel, beans, and corn.

4. Cover and cook on low for 2 hours (if using dutch oven), or 4-6 hours if using a slow cooker.

5. Serve with tortilla chips, cheddar cheese, sour cream and chopped green onions.