I love soups, if you haven’t been able to tell by all of my soup recipes! Today I am sharing one of our family favorites! There are lots of taco soup recipes floating around and I’ve tried several different variations. I really think this is the best one. A friend of mine shared it with me years ago and I have yet to find a tastier taco soup than with this recipe!
I love how simple this recipe is to make. Most of the ingredients I always have on hand in my cupboard. I like that it does use from fresh veggies in it as well. What I really love is how much the recipe makes. This makes two meals for my family! I usually freeze half of it in a giant Ziploc and then I have a meal prepped for a night that I don’t feel like cooking. It’s also great for a large crowd.
The original recipe calls for taco seasoning mix and a ranch dip mix. You can omit that if you want. I don’t add it anymore simply because I try to stay away from dairy and foods with msg’s (which mixes usually have in them). I do, however, make my own taco seasoning mix. I don’t have a real recipe for it, but I mix together onion powder, garlic powder, salt, pepper, cumin, turmeric, chili powder and oregano. So, I add this to my taco soup and sprinkle the top with a little dill and call it good. It is a little tastier with the ranch, but it’s still really good without.
Here are your canned goods that you will need.
You will need a few things from the produce aisle:
And of course your ground beef.
First, get out your crockpot and empty all contents from your cans into the pot; juices included. Stir it all together.
Chop up your veggies. I always chop my onion and zucchini very small so that my kids don’t pick it out. If you like bigger chunks, that’s fine.
In a large pan, brown your ground beef with your zucchini and onion. Mix it around together while you are cooking.
Once your meat is browned, drain the grease. Then, add the meat mixture into the crockpot with your canned items. Give it a good stir.
Add your taco seasoning mix and ranch packet (if you are adding it) as well as 1/4 cup chopped cilantro. Mix it through and cover your crockpot. You can cook on high for a couple hours or set it to low if you want to leave it for a few more. It’s already cooked, so it’s just a matter of warming it all up. If you don’t want to wait for a crockpot, you can warm it all up in a large stockpot on the stove and serve immediately.
You can serve with tortilla strips or fritos on top of the soup. You can also top with cheese, sour cream, or even avocadoes. My family likes it topped with fritos and cheese. I avoid dairy, so tortilla strips or fritos are great for me!
| Prep Time | 10 minutes |
| Cook Time | 2-3 hours |
| Servings |
servings
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- 4 cans diced tomatoes,
- 2 cans corn
- 1 can pinto beans
- 1 can kidney beans
- 2 pounds ground beef
- 1 large onion, finely chopped
- 1 zucchini, finely chopped
- 1/4 cup cilantro chopped
- 1 packet taco seasoning (or homemade seasoning)
- 1 packet ranch dressing mix (optional)
- tortilla strips or fritos chips (for topping)
- shredded cheese (for topping)
Ingredients
|
|
- In a crockpot, pour all contents from your canned ingredients; juices included. Stir well.
- Finely chop zucchini, onion and cilantro. Set your cilantro aside.
- In a large pan, brown your ground beef with your zucchini and onion, incorporating well and breaking up the meat as you go.
- Drain the grease from you meat.
- Add meat mixture to the crockpot, incorporating well with the canned ingredients.
- Add taco seasoning, ranch dressing (if using) and cilantro. Stir through.
- Heat on high for 3 hours or low for 2-4 hours. Serve with tortilla strips, cheese or whatever else you like!
