Super Easy Taco Soup
- Ready In:
- 1 (1 1/2 ounce) envelope taco seasoning mix
- 1 (15 ounce) can corn
- 15 ounces diced tomatoes
- 15 ounces vegetarian baked beans
- 15 ounces black beans
- Do not drain the cans!
- Put in slow cooker until warm.
- That's pretty much it.
- Top with sour cream, chives, tomatoes, etc. or eat with blue corn tortillas.
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I've wanted a recipe for taco soup for a long time, and found this one yesterday. I went to the grocery store today and picked up a can of Bush veggie baked beans, and ran home to try out this recipe. I followed it exactly with everything except cooking method, I cooked on the stove top. I LOVE IT! I didn't add sour cream, I'm not big on it myself, but I did add a little taco blend cheese to it, because... hey, it's taco soup, and what's a taco without cheese, right? I found this soup to be nicely spicy without being TOO spicy, and I think I might try adding a little pasta to it tomorrow, since I have 4 more servings stored from the one pot of soup. It's a nutritious meal that also looks great, with great color that makes it look so appetizing! I will definitely be making this again... and again, maybe adding meat here, pasta there, corn muffins on the side... yeah, I'm really lovin' this recipe! Thank you so much for sharing! And thank you food.com for bringing attention to this easy, delish recipe!
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