Easy Taco Soup
Holly’s version of an old favorite but still stands the test of time. Simple and speedy, this crock pot taco soup recipe is a favorite. If you have a good can opener to open cans, this might be the best taco soup recipe ever.
Servings
10servings
Servings
10servings
Ingredients
  • 1pound ground sirloin
  • 2(10-ounce) cans diced tomatoes and green chilies
  • 1(15-ounce) can black beansrinsed and drained
  • 1(15-ounce) can kidney beansrinsed and drained
  • 1(15-ounce) can pinto beansrinsed and drained
  • 2(11-ounce) can Mexican style corndrained
  • 1(4-ounce) can chopped green chiliesdrained
  • 1(1 1/4-ounce) package taco seasoning mix
  • (1-ounce) package original ranch salad dressing mix
  • 2cups water
Instructions
  1. In large nonstick skillet, over medium heat, cook meat until done, 5 minutes. Drain any excess grease.

  2. In 3 1/2 -6-quart slow cooker, insert plastic liner if desired, and add cooked meat and all ingredients to pot.
  3. Cook on LOW 6-8 hours, or until tender.
Recipe Notes

Per Serving: Calories 317, Calories from Fat 12%, Fat 3g, Saturated Fat 1g,Cholesterol 25 mg, Sodium 1406 mg, Carbohydrates 37g, Dietary Fiber 8g, Total Sugars 4g, Protein 19g  Dietary Exchanges: 2 1/2 starch, 2 lean meat Terrific Tip: Cook on stove top:  Follow directions to cook meat and add all other ingredients, cooking 5-10 minutes or until boiling.