This taco soup was this week’s recipe in the cooking club I’m in. As soon as I saw it, I realized how similar it was to the other taco soup recipe I’ve made a few times, but I figured the changes were significant enough to go ahead and try this version. I’m glad I did! Because there were fewer canned items in this soup, it tasted much meatier, which Rick liked, and the taco seasoning was more prevalent. We also both liked the addition of the black beans. I’m not sure which recipe is my favorite, but this version is definitely a keeper!
1 lb. ground beef
2 cans corn, undrained (I used 3 cups frozen corn, with 2/3 cup water)
1 can black beans, undrained
1 can great northern beans, undrained
1 can kidney beans, undrained
1 packet taco seasoning (or 1/4 cup)
1 packet ranch dressing mix
Brown beef, drain fat if necessary. Combine all ingredients in the crockpot, and stir to combine. Cook on low for 6-8 hours. Serve with sour cream, cheese or tortilla chips if desired. Enjoy!
Total cost of meal: $7.20. Serves 5.
Shared at Eat at Home Cooks.