Do you ever feel that you get in a rut with your dinners? Sometimes the solution can be as simple as putting a new spin on a dish you make frequently. Case in point: today’s slow cooker taco soup recipe!
Now, we make tacos as much as the next family, but a few weeks ago, I decided to try something a little bit different. I threw a few ingredients into the slow cooker and out came the most amazing taco soup! The kids ended up asking for seconds and there were no leftovers.
This recipe ticks all the boxes: it’s delicious, nutritious, budget-friendly, and ridiculously quick to prep.
Here’s what you’ll need:
- 1 lb Ground Beef, Browned & Drained
- 1 packet of Taco Seasoning
- 1 can Corn, Undrained, 15 oz
- 1 can Black Beans, Drained, 15 oz
- 1 can Rotel Tomatoes
- 1 can Tomato Sauce, 8 oz
- 1 carton Chicken Broth, 32 oz (or 4 cups)
- Optional toppings: fresh tomatoes, chopped cilantro, sour cream, cheese, crumbled tortilla chips, diced green onions, salsa, etc.
Here’s what to do: put it all in a slow cooker. Stir it up.
Yup, that’s right. Seriously, that’s all it takes.
I bet it took me all of two minutes this morning. Even better, I had some frozen cooked ground beef on hand. (I totally recommend this if you ever buy ground beef in bulk!)
I put my soup in the slow cooker at noon on low and it was ready when my son came home from soccer practice at 6:30. (So I’d say, 5-6 hours would do you on this recipe.)
What to serve with it? Well, I decided to make quesadillas! I just broil some tortillas with shredded cheese on them for a minute (flipping once halfway through).
Talk about one easy, delicious dinner! I bet you have most of these items in your pantry right now, so why not add it to the menu this week?
Looking for more dinner ideas? Make sure to check out my Recipe Page! Here’s another amazing option for the slow cooker: