Slow Cooker Taco Soup

15 min prep

480 min cooking

Serves 8

Difficulty 1/5

This recipe is from Doug Fancy of Aurora, Ontario, a winner of the Family Favourite Recipe Contest held in celebration of the 50th year of Canada Beef. Doug doesn’t remember the origin of this recipe, but he’s been making it since around 2001! He does know that every time he finds a container in the freezer, he asks himself why he doesn’t make it more often. It’s made with pantry items he always on hand with a few fresh vegetable staples for an easy, set-it-and-forget-it slow cooker dinner, perfect for chilly fall and winter days. Add toppings as you wish to spruce it up, or enjoy it as is.

1. Heat oil over medium-high heat in a large nonstick skillet. Add ground beef and onion; cook stirring often and using back of spoon to break up meat into small chunks, for about 8 to 10 minutes, until beef is browned. Drain and transfer to minimum 5-qt (5 L) slow cooker. 2. Add garlic, carrot, celery, jalapeño, diced tomatoes with green chilis, pinto beans, kidney beans, corn, tomato sauce, taco seasoning mix and 2 cups (500 mL) water to beef mixture in slow cooker; stir well. 3. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until hot and bubbling. 4. Ladle into bowls and garnish with Toppings as desired.

Slow Cooker Taco Soup

Ingredients

Directions

Cuts Used in This Recipe

Lean Ground Beef Chuck