Quick & Easy Slow Cooker Taco Soup

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.

Taco Soup

Ingredients Needed:

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!

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Quick & Easy Slow Cooker Taco Soup

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