Crock Pot Taco Soup, muy delicioso!

Wednesday, December 21, 2011

This recipe is from my dear friend Jenna, who I have come to know recently. After she cooked this for me one day, I had to get the recipe and make it myself. I am not gonna lie, I have never made this before nor do I usually order the taco soup in restaurants, but after trying this soup, I began to crave it. It is great for that rainy and cold evening. If you are entertaining a big group of people, this recipe is perfect. It serves 8-12 people (depending on bowl sizes). I made this for my father-in-law and brother-in-law during their visit, and it they really liked it, so I am confident it is a great recipe! Even if your not so much a taco soup fan, I assure you this recipe is sure to sway your vote to liking it. I hope you enjoy it and make it too!


1 1/2 lbs ofLean Ground Beed/Sirloin
2 Cans of Shoe peg Corn (Drained)
1 Can of Black Beans (Undrained)
1 Can of Pinto Beans (Undrained)
1 Can of Kidney Beans (Undrained)
1 Can of Rotel Mild
1 Packet of Taco Seasoning
2 Packets of Ranch-Style Seasing
1 cup of water

Optional Add on Extras:
1 Large Onion
1 Can of Tomatoes (Undrained)

1. Cook ground meat, and after cooking and draining fatty juices, add to the crock pot.
2. Add all ingredients in no particular order to the crock pot.
3. If sitting all day, cook on low heat.
4. If you choose stove top, let it sit on stove on medium heat for 45 minutes, then let it simmer for 1-2 hours.

*Just add Fritos, shredded cheese, and sour cream & your set to go!

If you use this recipe, I'd love to know and hear how it came out!


  1. I made this tonight! It was delicious!!! My family loved it!

  2. I made this tonight! It was delicious!!! My family loved it!

  3. This was a big hit tonight! Delicious! Thanks for sharing, Kristen


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