I’ve seen a few recipes for taco soup on different sites recently and finally decided to make a batch. I adapted my recipe from a few others and this was delicious. I think I might like it better than chili. Plus, it made plenty extra to freeze for later or have for lunches during the week. This can also be made on either the stovetop or the slow cooker.
As I was eating it I was thinking about my vegetarian sister-in-law and how this could be adapted for her. I think you could either just add extra beans or use the fake meat/soy crumbles, plus using water in lieu of any chicken broth. For us non-vegetarians, I think you could easily substitute cooked shredded chicken too and it would be yummy.
- 1 1/2 lbs ground beef (or ground turkey)
- 1 onion, diced
- Green onions, chopped
- 1 can pinto beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can Rotel tomatoes
- 1 can diced tomatoes
- 1 can stewed tomatoes
- 1 can chicken broth
- 2 cups (approximately) water
- 1 packet taco seasoning
- 1 packet dry ranch dip/salad dressing mix
- Toppings to garnish – cheese, sour cream, corn chips, green onion, jalapenos, etc – anything you want!
- In large pot, brown beef with onion. OR – if you want to use crockpot just brown beef/onion in a skillet and then add all the remaining ingredients to crockpot.
- Once beef is cooked and drained/rinsed of fat, return to pot. Add in all remaining ingredients, stirring to combine.
- Cook over medium to medium low heat (keep it simmering) until liquid reduces some – about an hour.
- If using crockpot, cook on low for 6 to 8 hours.
- Serve and enjoy!