Recipe | Taco Soup

Taco Soup is one of my go to recipes when I want comfort food, need a meal that semi cooks itself, or need to feed a bunch of people. I had a perfect storm of needing all three of those things this week, so I jumped on Walmart Grocery {this link will save you $10} Wednesday night and scheduled my pickup for Thursday morning. Everything that you see here {I’ll put my full shopping list at the bottom} plus a family size bag of Fritos and a bag of shredded sharp cheddar cheese put my total right around $30. So I picked up my order {PS – I didn’t have to get out of the car, and I totally could have not worn a bra, but that’s neither here nor there}, and I came home to throw it all in a crockpot.

I say this is a meal that semi cooks itself because you still have to cook a little, but browning the ground meat is literally the only thing that you have to actively do. I swear by the Pampered Chef Mix ‘N Chop for cooking ground meat! It breaks everything up with little to no effort on my part, and you don’t get stuck with huge chunks of ground meat.

Ta da – small pieces of ground meat! After your ground meat is all cooked, add in a little water and as much taco seasoning as your heart desires. Very specific, I know, but it depends on what you like. The standard recipe uses one taco seasoning packet per pound of meat, but I use more {hence the massive container that I own} because we like it extra taco-y.

After your meat is taco-ed up, put it in a crockpot with all of the cans: 2 petite diced tomato, 2 diced tomato + green chilis, 2 chili beans in sauce, and 2 corn. Then stir everything together, add a cup of water, and throw in a little more taco seasoning if you feel like it.

It’s not going to look very soupy at this point, but put the crockpot on high and just let it do it’s job. The beauty of this soup is that it gets better the longer that it sits, but it’s still delicious after like an hour. This batch cooked down for about 2 hours yesterday while I cleaned the house and did laundry, and it was one of the best batches that we’ve had.

Once you’re ready to eat it, you can eat it plain or pair it with Fritos, cheese, sour cream, cilantro, onion, or any other taco topping that you like. This batch made about 15 bowls of soup. If that seems like waaaay too much for your crew to eat, you can cut it in half {1 pound of meat + 1 of each can} or this is a perfect meal to freeze for later. You just throw it back in a crockpot and it’s good to go! So if you’re craving soup or have a party coming up, this recipe is so easy, and it tastes like you tried way harder than you did.

Speaking of crockpots, you can get our soup-er {yeah, I had to} cute one here and the matching mini dipper crock pots here.

Shopping List:

  • taco seasoning
    • you can buy individual packets, but it’s MUCH cheaper to just get the big one
  • 2 cans of petite diced tomatoes
    • any brand
  • 2 cans of diced tomatoes + green chilis
    • aka – Rotel Tomatoes
  • 2 cans of chili beans
    • I’ve also used black beans or pinto beans before
  • 2 cans of corn
    • we use shoepeg, but you can use any type
  • 3 pounds of ground meat
    • we use 93%/7% ground beef so it doesn’t shrink much when the fat cooks out, but you can also use ground chicken, ground turkey, or even tofu or mushrooms to make this vegetarian/vegan
  • Optional Extras for Toppings:
    • Fritos Corn Chips
    • Shredded Cheese
    • Sour Cream
    • Cilantro
    • Onions
    • Avocados
    • Tomatoes

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