This taco soup recipe is full of flavor and my children love it! I love how it’s really healthy and easy to make in the crock pot and the leftovers are even better than the first day.
Total Time:3 hours 15 minutes
1 Pound Ground Beef
1 Onion (diced)
1 Taco Seasoning Packet
1 Ranch Seasoning Packet (or instead of both taco and ranch season packet use the homemade seasoning in the notes section)
15 Ounce Can Tomato Sauce
28 Ounce Can Diced Tomatoes
2 15 Ounce Cans Black Beans
15 Ounce Can Corn Kernels
1 Cup Water
Clean Eating Sour Cream (leave off for dairy-free or use a dairy-free substitute)
Shredded Cheddar Cheese (leave off for dairy-free or use a dairy-free substitute)
Clean Eating Tortilla Chips
Heat a large saute pan to medium/high. Add the ground beef to the pan. Break the beef into small pieces as it cooks, using a wooden spoon. When the beef is cooked through, add the onion and all seasonings and herbs. Stir together and saute for another 5 minute, or until onion is translucent.
Transfer the beef mixture into the container of a crock pot. Add the tomato sauce, diced tomatoes, black beans, corn, and water to the crock pot. Stir to combine.
Cover the crockpot with the lid and cook on high for 2-3 hours or low for 5-6 hours.
Serve topped with sour cream, shredded cheddar cheese, and tortilla chips.