Taco Soup
Recipe type: Dinner: Slow Cooker
This can be made on the stove top or in a slow cooker. Either way, it will be a favorite comfort food.
  • 1 pound ground beef
  • 2 cans (14.5 ounce) mexican stewed tomatos
  • 1 can (15 ounce) tomato sauce
  • 1 can (15 ounce) whole kernel corn, drained
  • 1 can (15 ounce) navy beans, drained & rinsed
  • 1 can (15 ounce) black beans, drained & rinsed
  • 1 can (15 ounce) kidney beans, drained & rinsed
  • 1 package taco seasoning or 4 T. taco seasoning
  • tortilla chips
  • shredded cheddar cheese
  • sour cream (optional)
  1. Brown the ground beef in a large pot. Drain the fat.
  2. Add the stewed tomatoes, tomato sauce, corn, beans and taco seasoning. Stir.
  3. Simmer for 20 minutes over medium heat.
  4. Top with cheese and eat with tortilla chips. I like to add a dollop of sour cream to my bowl :)
You can cook in a crock-pot if you wish. Feel free to use any beans you like. The original recipe used great northern, chili and pork n beans. If you don't like your soup thick, you can add the corn & beans undrained. If you can't find or don't have mexican stewed tomatoes, regular are ok to use. You can cut up the stewed tomatoes if you prefer smaller pieces. I have used diced and petite diced tomatoes when making this soup instead of stewed tomatoes and liked it as well. This recipe is very adaptable!
Recipe by Baked in AZ at https://bakedinaz.com/taco-soup/