Recipe:: Taco Soup

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I absolutely LOVE¬†easy recipes! As a stay-at-home/work-at-home mom, I need all the “shortcuts” I can get, and still have quality time with my family. Simple recipes I can dump in the crock pot and come back hours later to find it done, is one way I’m able to get dinner cooked for my family a few nights a week and keep some sanity. ūüôā

Since it’s Fall, I wanted to share my Taco Soup recipe. It’s super simple and you can simmer for as long or as little as you’d like. You can easily double this recipe¬†if you need to cook for a large group of people (I’ve made this many times when it was my night to bring dinner to Small Group). This is also a great recipe to start before church or before work to come home to a warm, delicious dinner.

Recipe:: Taco Soup

Recipe:: Taco Soup


  • 1 can of Pinto Beans
  • 1 can of Kidney Beans
  • 2 cans of Rotel Tomatoes
  • 1 can of Whole Kernel Corn
  • 1 lb of Hamburger Meat
  • 1 package of Taco Seasoning
  • 1 package of Ranch Dressing (the dry packet)


  1. Brown your hamburger meat until it is cooked thoroughly. Drain off the grease.
  2. Dump the cans of Pinto Beans, Kidney Beans, Rotel Tomatoes, and Whole Kernel Corn into your crockpot {do not drain them first}.
  3. Add cooked hamburger meat.
  4. Stir in Taco Seasoning and Ranch Dressing.
  5. Simmer on low for 4-8 hours.
  6. Top with corn chips, lettuce, tomato, cheese, sour cream, and any other toppings you desire.

Note: Sometimes I use one can of tomatoes and one can of Rotel depending on how spicy we want it.


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