The prep (after you chop the onion) merely consists of browning the beef and then sauteing the onions along with the beef until the onions have become a bit soft. Then you throw everything (other than the toppings) into the slow cooker and let it take care of it for you. You want to go for maybe an hour on high and then another four hours on the low setting.
This soup actually freezes rather nicely, so feel free to expand it and have a little extra for another time, worry-free. Depending on how fancy you get with the choice of toppings and how large a serving you have, this taco soup is great as a side dish or as a main course. Enjoy!
1½ pounds ground beef
½ onion, chopped
28 oz can diced tomatoes, undrained (I used that really large can of Hunt’s diced tomatoes.)
15 oz can corn, undrained
8 oz can tomato sauce (I used Hunt’s brand for this, as well.)
1 small can black or kidney beans (optional)
1 cup water
1 envelope taco seasoning (I went with a one-ounce packet of Old El Paso)
Fritos or other corn chips (e.g., Tostito’s tortilla chips) for topping
Optional extra toppings: sour cream, avocado, shredded cheddar or Kraft Tex-Mex cheese blend
Brown ground beef in a large skillet until crumbly. Add chopped onion, sauté until softened.
In a large pot, add remaining ingredients and cook in pot until boiling. (Or in a slow cooker on high for 1 hour and on low for 4 hours.)
Serve topped with your favorite chips and grated cheese.
Quick tip: Add some red pepper flakes or hot sauce for an extra kick!
Thanks to Simple as That for this easy and delicious soup recipe for the slow cooker.