"This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods." — Janeen Barlow
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1 (16 ounce) can
chili beans, with liquid
1 (15 ounce) can
kidney beans with liquid
1 (15 ounce) can
whole kernel corn, with liquid
1 (8 ounce) can
2 (14.5 ounce) cans
peeled and diced tomatoes
1 (4 ounce) can
diced green chile peppers
1 (1.25 ounce) package
taco seasoning mix
Made this last night with the following adjustments: browned the beef with the taco seasoning to give it more flavor, used a 10.75 oz. can of tomato soup instead of the 8 oz. can of tomato sauce, added a packet of ranch dressing, only used 1 can of beans, used 1 can of "southwestern style" diced tomatoes (diced tomatoes and jalapenos) and 1 can of regular diced tomatoes, and only added 1 cup of water. It was perfect -- had a great consistency (not too thick, not too runny) and was spicy but not too hot. Definitely add a dollop of sour cream! Delicious!
This tasted just like chili and nothing like tacos. I won't be making this one again. My husband is not a chili lover for some reason.
Best taco soup I've ever made! I made it a day early and took it to an office lunch (oh, was much better the second day), and it got raves. I did make a few small changes to the recipe, but nothing substantive...I browned the ground beef with chopped onion and garlic. I used a can of diced tomatoes that had jalapeno peppers mixed in, instead of a separate can of chili peppers. Omitted the water and added a second can of tomato sauce, and substituted black beans for kidney beans. The final addition...was a tablespoon or so of brown sugar, instead of the corn water. As I said, it got raves, and this is definitely a keeper. Thanks Janeen!
This recipe is a good base but I felt it needed some spicing up. I sauted the onions and about a teaspoon of garlic with the meat. I also added the dressing and the taco seasoning to the meat before adding to the crock pot. I tasted the mix before adding water and felt it was too bland, so I added extra cumin and chili powder and a bottle of Mexican beer rather than water. I think the beer really made a big difference. I also served with cheese, sour cream, onions, and cheddar-jalepeno beer bread. I will probably make this again as it was a good start to the chili.
What an awesome, simple recipe!! It can cook well over 8 hours, too. I made mine with ground turkey and the beef was never missed! Thanks for the recipe!
Excellent and Easy! I added a package of Ranch Dip mix as well. Once meat was brown, sprinkled a bit of the taco mix & ranch mix in to flavor the meat some. Left out the corn and didn't miss it. But added a small can of diced jalapeno peppers as well as the green chili peppers (they really have no heat to them!) and it was rather spicy. Might suggest 1/3 to 1/2 can of jalapenos for the tentative! Used black beans also...very good! Cheese, sour cream, and tortilla chips a must have!!
Five stars because this is very easy, really tasty, super economical, can feed a crowd, and makes great leftovers. By the time all the ingredients were added, my 4-quart crockpot was completely full. This is a HUGE amount of food! All I had on hand was chicken taco spices, but it worked just fine (with a little extra salt & pepper while browning the hamburger). We topped ours with shredded Colby-Jack and lite sour cream, and warmed our tortilla chips on a cookie sheet at 350 for 3-4 minutes for extra crunch and flavor. YUM!!
This is a nice recipe for the winter! I like to use black beans instead of chili beans and ground turkey instead of beef. Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Taco Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 146
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