Versatile Crockpot Taco Soup

Versatile Crockpot Taco Soup

When I say this a VERSATILE CROCKPOT TACO SOUP I mean you can use this soup 4 plus ways. WOW! Next time I make this I will be doubling if not tripling this recipe for the freezer.

ingredients:

Ground Beef, cooked (click here to see my freezer-friendly version)

1 can each kidney and black beans

2 cans diced tomatoes (you could use fire roasted and other already seasoned favorites)

1 can tomato sauce

1 tomato can of water

2 packets taco seasoning

1 bag frozen corn or 1 can of corn

1 Onion, diced (more or less to your liking)

Sour Cream, optional

shredded cheese, optional

1. Mix all ingredients except the sour cream and shredded cheese in a large bowl. 2. Divide into 2 gallon size Ziploc freezer baggies. 3. I always double bag just in case for leaks. Label and freeze flattened.

4. When ready to use, simply defrost or place in crockpot frozen if you can- on low for 6-8 hours or high for 3-4 hours.

5. Serve with dollup of sour cream and cheese.

Variations of Taco Soup:

1. Add diced potatoes and Velveeta cheese for a cheesy taco soup.
2. Serve the soup walking taco style with chips and all the fixings.
3. Serve over a baked potato for a potato bar.
4. Nachos! Enough said.
5. Add tomato paste and macaroni noodles for a Goulash type dish.