Taco Soup {Slow Cooker}

By msippigrl

Ingredients

• 1 lb lean ground beef (93/7)
• 1 medium onion, chopped (1/2 cup)
• 1 (1 oz) packet dry Taco Bell taco seasoning mix
• 1 (1 oz) packet dry Hidden Valley Buttermilk Ranch dressing mix
• 1 teaspoon salt, or to taste (optional)
• 1 (10 oz) can Rotel tomatoes with green chilies, undrained
• 1 (14.5 oz) can Hunt's stewed or diced tomatoes, undrained
• 1 (16 oz) can Bush's chili beans, undrained
• 1 (16 oz) can Bush's dark red kidney beans, rinsed and drained
• 1 (15 oz) can Bush's black beans, rinsed and drained
• 1 (11 oz) can Niblets kernel corn, drained
• Water, as needed (1 to 1 1/2 cups)
• 1 teaspoon beef flavored bouillon granules, or to taste
• Crushed red pepper flakes, to taste (optional)
• Garnishes: Sour cream, shredded cheese, black olives, green onions (optional)

Preparation

Step 1

Rinse and drain what needs to be, and chop the onion. Set aside.

Brown ground beef and onion in a medium skillet over medium-high heat until meat is no longer pink and onion is crisp tender. Drain off any fat. Stir in the dry taco seasoning mix until well combined with the meat. Stir in the dry ranch dressing mix and salt if using, mixing well. Add crushed red peppers, if desired. Pour meat mixture into the bottom of crock pot.

Add the undrained cans of tomatoes, all the rinsed beans, and corn to the crock pot.

Boil 1 cup of water in the microwave. Dissolve 1 teaspoon bouillon granules in it. Add to crock pot, gently stirring to mix. Add a little more water, if needed, as it cooks.

Cover and cook on High setting for about 2 1/2 hours or 4-5 hours on Low setting.

Garnish with sour cream, shredded cheese, black olives, green onions if you like. Serve with tortilla chips or cornbread.