We loved this Crockpot Taco Soup! It was so, so easy to make and so versatile.
If you watched my video where I made this recipe live, you can laugh because y’all, I just can’t seem to follow a recipe perfectly. For the life of me. I just can’t.
Maybe it’s the experimenter in me. Maybe it’s the stubborn side of me. Or maybe it’s just because I’m not good at following directions!
(Don’t even ask my husband about me trying to navigate to a new destination… I basically never make it there without taking at least a few wrong roads — even with WAZE loudly directing me exactly where I should go!)
Whatever it is, I’m just not the girl who would ever win the BEST RECIPE FOLLOWER AWARD. Nope. I would likely come in last place if there was a contest for that.
So, of course, you know that I didn’t follow this recipe exactly as the original stated… that would just be boring.
Here’s how I tweaked it:
Crockpot Taco Soup
- 1 lb. ground beef, browned and drained
- 1 can beef broth (14.5 oz.)
- 1 can kidney beans (16 oz.)
- 1 can black-eyed peas (the original recipe calls for black beans, but I didn’t have any)
- 1 can diced tomatoes (14.5 oz.)
- 1 bag frozen corn
- 1 can diced tomatoes & green chilies (10 oz.)
- 2 Tablespoons ranch dressing
- 3 Tablespoons homemade taco seasoning
- 1 1/2 teaspoons onion powder
- ½ teaspoon salt
Add all ingredients to your crockpot and mix together. Cook on high for two hours or until heated through (or on low for 4 hours). Serve with cheese, tortilla chips or Fritos, and/or sour cream. Serves 4-6.
Watch me make this recipe live here.