I’m a fan of taco soup and my family is a fan of taco soup. I’ve made a wide variety and fiddled with ingredients. Some I’ve liked better than others, some my family has liked better than others. But we all loved this version. And if you are looking for a quick healthy version of taco soup, this one’s it! Ground turkey can reduce the fat content that is normally higher when using ground beef. Overall, it’s a keeper!
Ingredients
2 lbs ground beef or turkey
1 onion, chopped
2 {15 oz} cans pinto beans, drained,rinsed
2 {15 oz} cans black beans, drained,rinsed
1 {16 oz} pack frozen corn
2 {14.5 ounce} cans crushed tomatoes
2 tablespoons DIY Taco Seasoning or 1 {1.25 ounce} package taco seasoning mix
1 teaspoon garlic powder
Salt and pepper to taste
Directions
Cook the meat over medium heat until browned, adding onions halfway through cooking. Drain and let meat cool. Combine cooked meat with all other ingredients and divide between two a Ziploc bags. Mix, lay flat, label and freeze.
When ready to eat, remove from freezer and throw in a crock pot with 1-2 cups of water. If frozen, cook on high for 3 hours or low for 5 hours. If thawed, cook on high for 1-2 hours or low for 2-3.5 hours. You can also simmer in a large pot on the stove for 2-3 hours.
Serve with tortilla chips, sour cream, cheese and avocado.
Go HERE for more Easy Crock Pot Recipes
~Mavis
My favorite Crock Pot – Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker
My Favorite Slow Cooker Cookbook – Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!
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Deborah says
I love Taco soup also. I put the same ingredients in mine as yours except, I use hominey instead of corn. And I us a package of ranch dressing mix. I also use some Rotel type of tomatoes along with the other tomatoes. Unfortunately, I’m the only one who likes it in my household. I really need to make some and can it, but I’m not sure exactly how to do it.