At any given point, you can usually find at least a few tupperware containers filled with taco soup in my freezer. We love this meal. It’s so easy to make, tastes amazing and freezes/reheats well too. Oh, and I should mention you can also prepare this recipe in a crock pot!
*for a good laugh, check out my original taco soup post from my early blogging days a looooong time ago.
Taco Soup
Ingredients
- 1 lb ground beef
- 2 tbsp taco seasoning
- 1 medium sweet onion, chopped
- 1 green bell pepper, chopped
- 1 15 oz can black beans, drained
- 1 15 oz can kidney beans, drained
- 1 15 oz can pinto beans, drained
- 1 15 oz can corn, drained
- 1 10 oz can rotel tomatoes
- 1 28 oz can diced tomatoes
- 1 packet ranch dressing mix (secret ingredient)
Instructions
- In a large pot, brown ground beef.
- Add in onions, bell peppers and saute for a few minutes.
- Pour in remaining ingredients and stir until combined. Let simmer for about 30 minutes, stirring occasionally.
- Garnish with your favorite toppings {cheese, sour cream, green onion, avocado, etc.} and serve with tortilla chips.
Notes
To cook in crock pot, follow directions above and cook on low for several hours.
