This is a family favorite, it’s simple to prepare, loaded with flavors, can be tossed into the crockpot and makes a great tailgating dish too.
You’ll notice in the following recipe we use both ranch dressing mix and taco seasoning mix- with both of these items we make our own to control the ingredients (and of course, to reduce the expense!). You can opt to make your own as well, recipes have been provided at the links, or use store-bought, as you wish).
1 lb ground beef or turkey, browned & drained
1 Lg chopped onion, cooked with beef
1 can kidney beans, rinsed & drained
1 can black beans, rinsed & drained
2 c. frozen corn
1- 15oz can Ro-Tel style tomatoes with chili peppers
1- 15 oz can Tomato Sauce
1 packet taco seasoning mix
1 packet ranch dressing mix (or 2 Tbs of Homemade Mix)
1 1/2 cups water
In a medium saucepan brown the ground beef (or turkey) and add the diced onions, cook until meat is no longer pink. Drain if needed. Transfer to crockpot or to a large saucepan. Add remaining ingredients, stirring well to incorporate, bring to a boil, reduce heat simmer 15 minutes.
Or transfer the cooked meat to a crockpot/slow-cooker, add remaining ingredients, stir to incorporate and heat on low about 4 hours.
Serve with a dollop of sour cream on top and a sprinkle of shredded cheddar cheese.
Here are Several other Taco Soup Variations our members have shared:
If you’re concerned about sodium in canned beans or tomatoes you can opt to use dried beans that have been properly prepared. We often prepare them ahead of time and freeze them because they’re considerably cheaper than canned beans.
Also, you can opt to use organic or fresh tomatoes that have been diced, but you’ll need to add chilies as well, about a Tbs of chopped chilis.
This is excellent served with cornbread muffins!