Taco soup is one of my favorite winter recipes. I discovered it well over a decade ago when I still lived in Ohio. It’s almost like chili but it’s BETTER!
The first thing you need to know about taco soup is that it takes just over 4 hours to make, so it’s best as a weekend recipe. I’m sure you could make it in a regular pot, but I’ve only ever made it in my crock pot, so that’s how I’ll describe it.
1 lb ground beef
1 can 28 oz crushed tomatoes
1 can 14 oz red kidney beans
1 can 14 oz black beans
1 can any size corn
1 packet taco seasoning
1 packet powdered ranch seasoning
I can any size black olives (optional)
Shredded cheddar to top (I use Kraft brand because it’s lactose free)
Tostitos chips to dunk
It takes about 15 minutes to prep. Just brown the ground beef, drain it, and put it in the crock pot along with the crushed tomatoes, beans, corn, olives, and seasoning packets. Mix it all together and simmer it in the crock pot on low for 4 hours. Then top with shredded cheese and dunk some chips! The original recipe called for an onion to be cooked with the beef, but my husband and I both hate onions so I omitted that part.
This recipe has helped me get through a lot of cold winters, and it’s just insanely delicious. With the Superbowl coming up tomorrow, I thought I’d share it because it would be great for those types of parties.
As a side note, the leftovers also make a great topping for hot dogs because it’s so similar to chili. Taco Soup dogs!