Taco Soup - Lunch Version

Tricia
The Cook
12 Servings
11 Ingredients
2 Comments

This Taco Soup comes together easily in your slow cooker and makes a great weekday lunch you can simply reheat at the office. With its bold and savory Mexican flavor, this is one meal you won't want to wait until dinnertime to enjoy.

12 Servings
11 Ingredients
2 Comments

Ingredients

  • 3 cups cook Ground Beef
  • 1 ¼ cups dice Onion
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • 2 tablespoons Taco Seasoning
  • 1 ounce Ranch Dressing Mix
  • 15 ½ ounces Whole Kernel Corn, Canned
  • 15 ½ ounces Diced Tomatoes, Canned
  • 10 ounces Diced Tomatoes with Green Chiles
  • 45 ounces Pinto Beans, Canned
  • 2 cups Water

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Slow Cooker

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large skillet, heat cooked beef and onions.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Slow Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large skillet, heat cooked beef and onions.
  2. Place meat in slow cooker, add in all other ingredients.
  3. Cook on low for 4 hours.

Nutrition Facts

Servings Per Recipe
12 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
312
Total Fat
8g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
49mg
Sodium
1201mg
Total Carbohydrates
25g
Fiber
7g
Sugar
5g
Protein
21g
WW Freestyle
5

2 Comments

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