Slow Cooker Taco Soup
Servings
12 Servings
Ingredients
- 2 cup onions diced
- 2 pound ground beef
- 2 15.5 oz can pinto beans
- 15.5 ounce can kidney beans
- 15.5 ounce can whole kernel corn drained
- 2 14.5 oz. cans diced tomatoes
- 14.5 ounce can stewed tomatoes Mexican or fire roasted preferred
- 9 ounce can diced green chiles optional
- 4.5 ounce can black olives drained and chopped (optional)
- 1 1/4 ounce package Taco Seasoning mix Ortega brand works well
- 1 ounce package pareve Ranch dressing mix if available, otherwise add extra Taco seasoning
- Corn or Taco chips for serving
- Pareve sour cream for serving
- Chopped green onions for serving
- Salt & Pepper to taste
Instructions
- Heat a large skillet over medium heat with a little bit of oil. Saute the onions until translucent, and then add the ground beef and saute until brown. Drain the excess fat, and then transfer the beef and onions to a large slow cooker. Add the beans, corn, tomatoes, green chiles, black olives, taco seasoning, and ranch dressing mix, as well as salt and pepper to taste, and stir all together.
- Cook in the slow cooker on LOW for 6 to 8 hours. To serve, place a few taco chips in the bottom of each bowl and ladle the soup over them. Top with sour cream and green onions.
I do not eat beef, would this work well with chicken? Chicken taco soup sounds good to me.
Thank you Barb111 – I didn’t even realize this was gluten free, and now I can make sure to send it to my sister-in-law, who also needs gluten-free recipes. Great catch!!
If the ingredient doesn’t say “drained” then the whole can should be dumped in (i.e., the tomatoes, beans and chiles can be dumped in whole). This provides the cooking liquid.
Do the ingredients which don’t say “drained” meant to be added undrained, such as the green chilies? It isn’t clear . . .
It sounds delicious and it’s gluten free for celiac me!
yummmmy!!! thanks for making something easy…easier!