This Taco Soup is fast, easy and delicious. This is all cooked in the crock pot. I could not believe when I made this the other day, I had no leftovers. You can add any toppings you like. What made this so good was the avocado. The recipe is so versatile that you can change up the beans, and toppings to make this your own. But stick to this recipe, I promise you the family will love it.
1 can pinto beans, do not drain
2 cans kidney beans, do not drain
1 can white cannellini beans, do not drain
1 can pink beans, do not drain
1 can corn, undrained
3 Tablespoons green chilies( from the can)
1 pound ground beef
1 medium onion, chopped
1 package taco seasoning
1 cup water
2 cans stewed tomatoes, break up into smaller pieces
3 cups shredded cheddar cheese
Toppings: avocado, sour cream, tortilla chips
1. Set up crockpot on high.
2. In a skillet add the onion and ground beef and cook until no longer pink, drain the oil, then place mixture in the crockpot.
3. Open all the canned beans and tomatoes, and pour into the crockpot, do not drain any of the cans, add the 3 Tablespoons green chilies and the package of taco seasoning plus 1 cup of water. Cook on high for 4 hours. You can also do this on the stovetop, cooking on medium for several hours.4. Pour the taco soup into the bowls and top with cheese, and your toppings..Enjoy!!!