Crock Pot Cheesy Taco Soup |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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A warm and spicy soup, filled with beans, corn, tomatoes, taco seasonings, and cheese-topped off with your favorite taco toppings. This is great for football game watching or just plain eatin' on a cold wintry day! Ingredients:
1 lb ground beef |
1 medium peeled diced onion |
2 (16 ounce) cans ranch style beans (undrained) or 2 (16 ounce) cans chili beans (undrained) |
1 (15 ounce) can diced tomatoes (undrained) |
1 (10 ounce) can tomatoes and green chilies (such as ro-tel brand, your choice of heat, undrained) |
1 (16 ounce) can no-bean chili |
1 (15 1/2 ounce) can corn (drained) |
1 1/2 lbs velveeta cheese, cubed |
3 cups water |
1 (1 ounce) packet taco seasoning |
1 (1/2 ounce) packet ranch dressing mix |
Directions:
1. Brown ground beef and onion in a large skillet.
2. Drain.
3. Combine ground beef/onion mixture and all other ingredients in 5 quart Crock-Pot.
4. Cook on low for 4-5 hours, or until heated through and cheese is melted.
5. Top soup with your favorite Taco condiments: onions, tortilla chips, sour cream, sliced jalapeños, shredded cheddar cheese, salsa, etc.
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