Slow Cooker Taco Soup
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