Slow Cooker Taco Soup


1 lb ground beef
1 (1.25 oz) package taco seasoning mix
1 (1 oz) package ranch dressing mix
1 (14.5 oz) can diced tomatoes & green chiles, undrained
1 (15.5 oz) can corn, undrained
1 (15.5 oz) can black beans, undrained
1 (15 oz) can sliced black olives
1 onion, diced
1 green bell pepper, diced
1 cup tomato juice

1, Heat a skillet over medium-high heat; cook and stir beef until crumbly and no longer pink
2. Drain cooked beef
3. Transfer beef to a 6-qt slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix
4. Add all the other ingredients
5. Cook on low until the veggies are completely tender, about 5 hrs

Total calories: 1,713


1. Since we have one of the “newer” model slow cookers which cooks hotter than the older ones, we only cooked this for just over three hours on low. The veggies still had a bit of crunch, but we prefer it that way!

2. The only tomatoes and green chiles we could find were 10 oz cans, so we used 1 1/2 cans. I don’t know what would happen if we used 2 10-oz cans–it might be better, especially if you want a little bite to this preparation

3. I listed the calorie count above. For those who are cardio aware, the sodium count is likely very high, partly due to the packets of seasoning used. It certainly tasted salty! You may or may not like this. We did use 90% lean ground beef, so the saturated fat grams are likely low

About mauiboy

Travel, politics, recipes, photography, hockey
This entry was posted in Recipes. Bookmark the permalink.

Leave a Reply