Family Friendly Fall Recipe :: Taco Soup

Years ago when I was in law school and figuring out how to be a newlywed, I stumbled across this blog with never-ending slow cooker recipes. I made a few of the recipes, but one continues to be on at least our bimonthly meal planning schedule. If you have been around for a minute or know me even a little, you have heard me talk about it before and have probably eaten it at my house.

Taco Soup

I have made this soup on the stovetop, slow cooker, and instant pot. I have made this soup for a crowd, for new mamas, and for my freezer. It is a crowd-pleaser every single time.

I will say that my favorite way to have it is in the slow cooker, even if it is just for four hours on high. The longer it simmers, the better. And, as I am sure you are thinking, it is even better the next day.

Our favorite toppings are simple — shredded cheddar cheese and sour cream.

But we’ve tried sliced/diced avocado, tortilla chips, tortilla strips, jalapenos, diced red onion, green onions, cilantro, Greek yogurt, and diced tomatoes.

My family loves to eat it with cornbread — we just use Jiffy!

I hope you love this recipe as much as I do. And God willing if we get a cold front, it makes the perfect warm-up your insides meal. Tag me when you make it!

Taco Soup

1 pound ground meat — we use ground beef, but you could use whatever you want. 

2 cans kidney beans (We love Trappey’s.)

2 cans pinto beans (We love Trappey’s.)

1 large can or 2 small cans of diced tomatoes (I love the fire roasted.)

2 cans corn (We love niblets. I have also used a bag of frozen corn.)

1 can Rotel tomatoes with green chilies

1 packet taco seasoning

1 packet Ranch seasoning

  1. Brown ground meat. I like to add some seasoning when browning — usually Tony’s/Slap Ya Mama.
  2. While meat is browning, open all dem cans. No need to rinse anything or drain anything.
  3. Once meat is browned, sprinkle the taco seasoning and the ranch seasoning on top and mix.
  4. Dump all cans into pot.
  5. If using the Instant Pot, I would cook on high pressure for an hour, then naturally release pressure.
  6. If using the slow cooker, ideally 6 hours on high but 4 is fine.
  7. If using stove top, I would add some liquid, like a cup — veggie broth or beef broth — then bring to a boil, cover and simmer for about an hour.

That is a wrap. Not too soupy for kids and totally filling. My family geeks out about this meal and always looks forward to it. I have some in the slow cooker as I type, and I know I will have some well-fed bellies at bedtime.

Amen.

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Rebecca is an attorney by day and a toddler wrangler by night. She is a product of divorced parents and grew up in both Thibodaux and Franklin, Louisiana. Rebecca attended Loyola University of New Orleans and Southern University Law Center. Rebecca married her high school bestie in 2012. Quinton and Rebecca went through months of infertility before giving birth to Maxwell Lincoln in 2015. In 2016, they were surprised by a baby boy due in June 2017. But, in February 2017, they suffered with incompetent cervix and delivered sweet Theodore Paul too soon. In October 2018, after an incredibly difficult pregnancy, a cerclage, and a whole bunch of bedrest, Fitzgerald Joseph was born -- a happy, healthy, and perfect rainbow. If you can't find Rebecca, you can summon her with pot of freshly brewed coffee or look for her in Target or behind the kitchen island where she is hiding from her kids with a very generous pour of red.