Crockpot Taco Soup is loved by all in my house! The boys ask me all the time to make this recipe. It is super easy to make in the slow cooker for the day. This recipe is low in fat and high in fiber so not only does it taste good, it is good for you too! It is only 4 Weight Watchers Points for 1 cup. You could easily use ground turkey, bison or venison for less fat! I like to serve this with homemade garlic bread too!
To freeze simply combine uncooked ground beef, great northern beans, diced tomatoes, black beans, red beans, hidden valley ranch packet, taco seasoning packet into a gallon size Ziploc freezer bag and freeze. When ready to cook thaw in refrigerator overnight. Add to a slow cooker and add 1 can of corn and 2 cups of water and cover. Cook on low for 8 hours.
Be sure that you invest in a good quality slow cooker. Our favorite is this programmable cook and carry 6qt oval slow cooker.
This is a simple dump and go slow cooker recipe. Simply combine all ingredients in Crockpot except Tortilla Chips, Shredded Cheese and Sour Cream. You do not drain the cans so it is so simple. Stir and cover with lid. Cook on low 6-8 hours. Serve with tortilla chips, cheese and sour cream. Crockpot Taco Soup Recipe is a an easy freezer meal the whole family will love. We hope you enjoy this yummy recipes as much as we do!
Taco SoupPrint Recipe
- 1 lb Ground Beef cooked and drained
- 1 can corn
- 1 can Great Northern Beans white
- 1 can Black Beans
- 1 can Red Beans
- 1 can Diced Tomatoes
- 1 Hidden Valley Ranch packet
- 1 Taco seasoning packet
- 2 cups water
- Tortilla Chips
- Sour Cream
- Shredded Cheese
- Combine all ingredients in Crockpot except Tortilla Chips, Shredded Cheese and Sour Cream.
- **Do not drain any of the cans.
- Stir and cover with lid.
- Cook on low 6-8 hours.
- Serve with tortilla chips, cheese and sour cream.
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.