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Take-out Tuesday, Taco Soup Bar

My son emailed me this recipe for taco soup the other day which translates to “why don’t you make this for dinner next time I come over…..”

I make Mexican dishes all the time but I’ve never made taco soup

I didn’t even change anything!  I almost balked when the directions said not to drain or rinse the canned beans, but I thought hey, how easy is this!  If this turns out, it will be one of the fastest recipes ever!

And, turn out it did!   We all loved it!

HH went back for seconds, he never does that!  HH stands for Hungry Husband and it’s really sort of a joke because he is so skinny… he has one of those turbo charged metabolisms, and is always hungry and never gains an ounce

This soup was so quick to put together I decided to kick things up and set a soup serving bar, which makes it look like I slaved all day  it easy to come back for more

A little signage

an impromptu Mexican “candlestick”

a sombrero and some other little touches

Like freshly fried tortillas

Make this little weeknight dinner buffet

Inviting and exciting!

Print

Slow Cooker Taco Soup

Course Main Course, Soup
Cuisine Slow cooker, Tex-Mex
Keyword Mexican soup, slow cook taco soup, Taco soup, Tex-Mex dinner
Prep Time 15 minutes
Servings 6

Equipment

  • slow cooker

Ingredients

  • 1 lb. lean ground beef
  • 1 large onion chopped
  • 1 bell pepper chopped
  • 1 15.5 oz. Mexican style tomatoes
  • 1 15.5 oz. can ranch style beans
  • 1 15.5 oz. can whole kernel corn undrained
  • 1 15.5 oz. can red kidney beans undrained
  • 1 15.5 oz. can black beans undrained
  • 1 16 oz. jar Picante sauce
  • Garnishes
  • sour cream
  • grated sharp cheddar
  • shredded lettuce
  • tortilla chips*

Instructions

  • Brown ground beef in skillet and drain. Place browned beef into a cooking oil sprayed slow cooker. Add remaining ingredients, except garnishes, and stir to combine. Cover and cook on low for 6 hours.
  • Note: Can be made the day before and refrigerated overnight, just place your filled and covered slow cooker ceramic liner in the fridge and pull it out the next day. Because it’s so cold you can add an extra hour to cooking time.

Notes

*freshly fried tortillas, cut into 1/4s or 1/8s are wonderful for dipping into this soup

Keep this recipe and idea in mind for upcoming Cinco de Mayo, Ole!

plates, bowls, and covered dish/Pfaltzgraff Villa della Luna

Sunflower pitcher, chili pepper bowl/JMdesigns

chevron clipboard frame/Hobby Lobby

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