This recipe for slow cooker taco soup has been around forever. It's actually a recipe/photo update from January 2009. I've made it about 3 times in the past 3 weeks as per the request of my husband. I happily oblige to his request because this recipe is soooooo easy...and for me, the easier the better! The kids love this recipe as well because it's fun to add in the grated cheese and tortilla or corn chips. This recipe is hard to mess up, so if you're a slow cooking novice you'll want to add this recipe to the menu.
Makes 4-6 servings
Ideal slow cooker size: 3-4 quart
Cooking time: 4-6 hours
1 lb ground turkey or beef, browned and drained of excess grease
2 Tbsp taco seasoning
1 1/2 cups frozen corn
1 (14 oz) can of kidney beans, pinto, OR black, rinsed and drained (whatever you like)
2 (8 oz) cans of tomato sauce
1 (14 oz) can petite diced tomatoes
1 cup water
Salt and pepper
Toppings: grated cheese, tortilla chips, lime, avocado, sour cream, etc.
1. Add turkey, taco seasoning, corn, beans, tomato sauce, tomatoes and water to slow cooker.
2. Cover and cook on LOW for about 4-6 hours or on HIGH for 3 hours.
3. Remove lid, stir, and salt and pepper to taste (if it's too thick you can add a little extra water). Ladle into serving bowls and top with desired toppings.