Crock Pot Taco Soup

bmcnichol's Note:

This is my version of taco soup. I love this soup. I have made it on the stove top and in the crock pot. I often make this and freeze it in individual containers for quick lunches.

• Total Time: 4 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 8

• 1 lb cooked ground beef
• 3 (11 1/2 ounce) cans V8 vegetable juice
• 1/4 teaspoon onion powder
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can kidney beans
• 1 (8 ounce) can tomato sauce
• 1 (1 1/4 ounce) package taco seasoning mix
• cheddar cheese

Directions:

1. Cook ground beef until no longer pink.
2. Place all ingredients except cheese in crock pot and stir.
3. Cook on low 4 hours or until heated through.
4. If eating immediately, pour in bowls and top with cheddar cheese.
5. If freezing, let cool and place in freezer container.
6. When ready to eat, pull and let thaw in fridge.
7. Microwave on high 2 minutes or until heated through.
8. Top with cheddar cheese.
9. Also you can make this on the stove top.
10. Combine all ingredients except cheese and let simmer for an hour.
11. Top with cheddar cheese and serve.

Reviews

[lazyme]

Yummers! I made this simple and delish soup on the stove top. I didn't have any kidney beans on hand so used chili beans (pinto beans in a tomato sauce with peppers, onion, and garlic). This was simple and delicious on a cold day. Thanks bmcnichol for posting. Made for Please Review My Recipe Tag.

[ellie_]

Great soup and so easy to put together too! I put it on low for 4 hours and then it switched to warm -- so it was ready when I got home from work! Sprinkled some WW cheese on top and dinner is done! Thanks for sharing this wonderful keeper soup!