It’s back to school season, which in our house means it is time to break out the slow cooker again. Between soccer and baseball practices, we spend several nights a week out at practice and there is limited time to prep dinners so I love to use our Crock-Pot. Today, I am sharing a crowd pleaser in our house: taco soup. This soup is super easy to prep & I just get everything ready earlier in the day and keep it cooking in the slow cooker until we are ready to eat.
- 1 pound of ground beef
- 1/4-1/2 c. of chopped onion
- 1 1/2 c. of water
- 1 16 ounce can of diced tomatoes
- 1 15 ounce can of kidney beans
- 1 15 ounce can of black beans
- 1 8 ounce can of tomato sauce
- 2 tbsp. of taco seasoning
- Soup toppings: avocado, shredded cheddar cheese, tortilla chips, sour cream, etc.
Step One: Gather all the can ingredients. I used Italian style tomato sauce (which wouldn’t be my first choice), but that’s all I had. I also used diced tomatoes with mild green chiles because that’s what I had on hand, but you can really use whatever you prefer! Put all these ingredients into the slow cooker.
Step Two: Add the water into the slow cooker.
Step Three: Add the taco seasoning into the slow cooker.
Step Four: Cook ground beef and onion over medium heat. Drain.
Step Five: Dump into slow cooker. Put slow cooker on low for 2-6 hours until ready to serve.
It’s really that easy & it’s one dinner that all of my kids will actually eat (and ask for seconds)! We often serve ours with shredded cheddar cheese & tortilla chips with a side of fruit, but you can add whatever toppings you like!