Slow Cooker Taco Soup

Whipped up this Slow Cooker Taco Soup for Halloween and it was absolutely perfect; warm and comforting and ready when we were.

Brian and I are usually hit or miss when it comes to full on Halloween trick or treating celebrations. For starters, we don’t have small kids. And the idea of leftover candy isn’t something high on our priority list. Our neighborhood, however, is perfect trick or treat size and I always feel guilty if we don’t semi participate in the porch decorating and handing out of the candy.

I remember when we were first married and our neighbors in our previous subdivision were all older retired couples minus the one single man next door. Like clockwork, the porch lights were turned off and our area of the street became a dead zone of “no one is home, do not bother knocking for treats”.

I didn’t want to be those people.

While the Crock Pot Taco Soup was doing its thing, I put out my witch, chalked a welcome greeting, and plugged in the fog machine.

You know, keeping things subtle. Ha!

The soup was just what we needed when we made our way indoors and our candy delegation duties were complete.

True to the beauty of using a crockpot/slow cooker, it’s seriously the easiest recipe ever. A recipe you can just dump its contents and go about your day.

It’s components are a thing of beauty, too. If you’re like myself and you don’t love a ton of tomatoes then just add 2 cans rather than 3. Not a fan of super spicy? Then skip adding jalapenos. Need more spice in your life? Then toss in a can of green chili’s and garnish with a jalapeno slice.

Limitless I tell you.

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Slow Cooker Taco Soup

Yield: Serves 10-12

Prep Time: 20 minutes

Cook Time: 6 hours

Total Time: 6 hours 20 minutes

When the temperatures drop, cozy up with this family (and freezer) friendly Slow Cooker Taco Soup.

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Ingredients

• 1 1/2 pound ground beef
• 1 cup onions, diced
• 1 can pinto beans
• 1 can light red kidney beans
• 1 can whole kernel corn, drained
• 1 can Mexican-style stewed tomatoes
• 1 can tomatoes with chiles
• 1 can (4.6 ounce) sliced black olives, drained
• 1 package taco seasoning mix
• 1 ounce package Ranch salad dressing mix
• Corn chips, for serving
• Sour cream, for garnish
• Shredded cheese, for garnish
• Chopped green onions, for garnish

Instructions

Brown the ground beef and onions in a large skillet until onions are translucent; drain if necessary then transfer the browned meat and onions to a large crockpot. Add the beans, corn, tomatoes, black olives, taco seasoning and Ranch dressing mix; cook on low for 6 to 8 hours. When serving, place a few corn chips in each bowl and ladle the soup over the chips. Garnish with sour cream, cheese and green onions.

I like my Taco Soup served with Fritos but my husband likes it with tortilla chips. I say purchase both and give your guests an option.

Seems to work in my household.

Arrange the toppings in a DIY type station and let people garnish as they please.

 Extra cheese. Sour cream. No sour cream. Green onions. Or, no green onions.

So fun!