How To Make Yummy Slow Cooker Taco Soup

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Family-Friendly Taco Soup Recipe Is A Keeper

This tasty slow cooker taco soup recipe is another win from our younger daughter, the teacher with a crazy schedule. When she got this recipe, she had kids in all three levels of school, and her husband's job as a UPS driver meant she had no idea when he would be home for dinner!

That's why this yummy slow cooker taco soup is perfect! It's dump-and-go easy, yummy, and can keep warm in the crockpot for all those times when a family has to eat in shifts! This soup continues to be a favorite at their house even though the two oldest are away at college!

When I first saw the recipe, I wasn't sure about the canned chili and wondered if it might be a little much for Papa and me, but it is absolutely the right amount of spice for us. Until winter is over, I will keep everything I need on hand for this warm and cozy soup!

Why I Should Use My Slow Cooker More

We all get into certain patterns in our cooking. This winter, I've made a promise to myself to use my slow cooker more. Even though I work from home now, a Crockpot is a great way to simplify our meal times.

Here are some reasons why:

1. Convenience: I can prep my ingredients, set them in the slow cooker, and let it do the work without the need to watch.
2. Time-Saving: Slow cookers, with long, slow cooking times, work beautifully to tenderize meats and enhance flavors, often better than faster cooking methods.
3. One-pot Cooking: Slow cooker meals, especially when I use a liner, drastically reduce cleanup time, which alone should be reason enough to utilize it!
4. Cost Savings: Slow cooking is an energy-efficient way to cook. The low and slow process doesn't require a lot of electricity, so it's also an economical choice.
5. Ready When We Are: Crockpot cooking makes it easier when we need to eat at different times.

Here's an interesting bit of slow cooker trivia: The idea of slow cooking has been around since folks buried a pot of bean soup in the fireplace. However, today's electric slow cooker was already invented in the 1940s by Irving Naxon, an American inventor.

He modestly christened it the "Naxon Beanery," and it was a bit of a dud. It was not until the 1970s when the Rival company reintroduced and marketed it as the CrockPot.

Looking back, it would have been such a Godsend to make better use of a slow cooker during my six hundred miles-a-week commuting years. I can't get that time back, but I can embrace it now and find yummy recipes to share with you!

How To Make Ten Big Bowls Of Slow Cooker Taco Soup

Brown a pound of ground beef and season it to taste the way you always do. I added some salt, garlic, onion powder, and Lawry's seasoned pepper, my favorite! Drain any excess fat and put it in your slow cooker with a can of petite diced tomatoes, a can of Rotel, and a can each of No Beans Hormel Chili and one can of Hormel Chili with beans.

In the process of making this slow cooker taco soup recipe for the first time, I discovered canned chili makes an excellent topping for nachos and walking tacos!

It's also great on baked potatoes, stirred into mac and cheese, taco salad, chili dogs, and chili cheese fries. (Whew!) I swear I will never look at canned chili the same, and I'll probably keep some in my cupboard!!

Combine All Slow Cooker Taco Soup Ingredients In The Crockpot

Mix everything, then add one-half pound of Velveeta cut into cubes. Turn the slow cooker to high and let everything simmer for three hours. Come back and stir it once or twice to ensure the Velveeta melts into the beefy mixture.

In truth, Velveeta is not really cheese. Love it or hate it, Velveeta is an iconic product best known for queso, macaroni and cheese, and, best of all, grilled cheese sandwiches.

If not cheese, then what is Velveeta? It's a shelf-stable product made from milk, whey, milk protein, canola oil, modified starch, and cheese culture. It is famous for the way it melts into an ooey gooey base that's ideal for dips, sauces, and this soup.

Velveeta was invented over one hundred years ago, and the name "Velveeta" is a tribute to the product's velvety texture. Velveeta is one of the main reasons this slow cooker taco soup recipe is so mellow and amazing.

Winter will be with us for several weeks, and it's the perfect time for soup! Soup is one of our favorite things to eat when the weather is cold, and I love the "cook once, eat twice" aspect of having a nice big pot of soup to reheat. I'm in any time I can get away with fewer dishes to wash!

Yield: 10 servings

Slow Cooker Taco Soup

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This a quick and easy beefy taco soup recipe you can make in your crockpot.

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Ingredients

• One pound of ground beef
• One 15-ounce can of Hormel chili with beans
• One 15-ounce can of Hormel Chili with NO beans
• One 14.5-ounce can of petite diced tomatoes, undrained
• One 10-ounce can of Rotel
• 8 ounces of Velveeta cheese, cut into cubes
• Tortilla chips for serving, optional.
• Sour cream for serving, optional.

Instructions

1. Brown ground beef, season to taste, and drain any excess fat.
2. Combine all ingredients in a Crockpot.
3. Cook on low for three hours on high or 5 hours or longer on low.
4. Ladle into a bowl, top with crushed tortilla chips and a spoonful of sour cream if desired.

We love this slow cooker taco soup and here are some more of our favorite soup recipes. Ground Beef and Vegetable Comfort Soup, Split Pea Soup With Ham, and Lasagna Soup. Are you hungry for even more soup recipes? Just type "soup" into the search bar for more yummy soups!

If you liked this recipe, you are my people! If you like this recipe, please share it on your social media accounts like Facebook, Instagram, Pinterest, and Twitter! It would sure tickle me, and I would be ever so grateful!

If you haven't already, please look for me on Facebook and Pinterest, where I will share easy, delicious, family-friendly recipes every week!

Love, GB (Betty Streff)

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