This soup is perfect for Fall. Plus, you can make it two different ways-- either in your slow-cooker or on the stove top. The slow-cooker brings out the flavors more while the stove top is great for a quick meal. Just add your favorite toppings!
Taco Soup
Ingredients
1 lb lean ground beef (or 1.5 pounds, if you prefer more meat)
1 pkg taco seasoning
1 can red kidney beans
1 can sweet golden corn
1 can pinto beans
1 can black beans
1 can Rotele tomatoes (I prefer the Mexican with Lime and Cilantro)
Suggested toppings: Sour cream, mozzarella cheese or a Mexican cheese blend, chives, nacho chips, jalapenos, etc.
For Slow Cooker:
Brown the beef in a skillet on the stove top. Drain the meat and put in the slow-cooker. Add taco seasoning and all non-drained canned ingredients to the slow-cooker. Stir together and cook on low for 4-6 hours until heated through. Serve with your favorite toppings.
For Stove Top:
Brown the beef in a large skillet on the stove top. Drain the meat and return to the skillet. Add taco seasoning and all non-drained canned ingredients to the meat. Stir together and bring to a simmer. Cook until heated through. Serve with your favorite toppings.
