Now one of our family favorites–even my 3 year-old granddaughter likes it!–this Slow Cooker Taco Beef Soup is a crowd pleaser. We have to double it when our family of 12 (um, that is grandkids included) gets together for dinner, but that’s okay.
I have two different sizes of slow cookers–my old 3.5 quart stand-by Crock Pot (they call it vintage now!) that was a wedding gift from my grandparents back in 1985–and my newer, larger Crock Pot. Both work great and can handle whatever size crowd comes over for dinner.
This is a recipe that I got from my sister several years back. It was winter and we had travelled to her home to help them with some improvements to the yard. She had me put this meal together for her. It was super easy and the house smelled wonderful! It was the perfect meal to come in from the cold to enjoy. And the Sweet Corn Cakes were the perfect touch. That recipe will be for next week. Stand by. It’s a keeper.
As I started assembling the ingredients last week, I made some small tweaks and so I think maybe I will stay with this version. I forgot to buy kidney beans (that just needs to be a staple on my grocery list, right?) so I threw in some instant red beans. I decided to brown the ground beef and just throw it in with everything else instead of adding it later in the cooking process, and I also eliminated a slurry at the end. Didn’t seem to make a difference to anyone, and the easier the better, I say.
Serve this Taco Beef Soup with a scoop of Sweet Corn Cakes, tortilla chips, sour cream, shredded cheese. Whatever squeals your wheels! And maybe some baked apples for dessert!
By the way, did you know that Crock Pot is a brand? Don’t we all call slow cookers Crock Pots? Yep, just like tissues are always call Kleenex. There is a name for that–proprietary eponym. I thought it was called something else? Like brand something…
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Slow Cooker Taco Beef Soup
Description
This yummy slow cooker soup is perfect
Ingredients
- 1 lb. ground beef
- 15-oz. can black beans, drained & rinsed
- 15-oz. can pinto beans, drained & rinsed
- 15-oz. can kidney beans, drained & rinsed
- 14-oz. can petite diced tomatoes, drained
- 15 oz. can sweet corn, drained
- half an onion, chopped
- 1 poblano pepper, chopped
- 10-oz. can green enchilada sauce
- 10-oz. can red enchilada sauce
- 1 cup chicken broth
- 1-oz. packet taco seasoning
Instructions
- Brown and crumble the ground beef in a large skillet, until thoroughly cooked. Drain off grease and add to slow cooker.
- Add the rest of the ingredients, and stir to combine.
- Cover with lid and cook on LOW for 3-6 hours.
