I'm calling this the "original" taco soup recipe because it is the very first taco soup crockpot recipe I tried.
That makes it the original.
This was the recipe that made me fall in love with my crockpot. I first came across it a hundred million years ago on a message board. Carmen posted it. I have seen different variations, but in my not-so-humble-opinion, this one is the very best.
there are a lot of cans. recycle. make Al Gore happy.
--2 cans of kindey beans
--2 cans of pinto beans
--2 cans of corn
--1 large can of diced tomatoes (I have no idea why the can wasn't in this picture. I know I put it in. This is a mystery.)
--1 can tomatoes and chiles
--1 packet taco seasoning (if you are gluten free, stick to McCormick)
--1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)
--1 lb browned ground turkey or hamburger (optional.)
--shredded cheese and sour cream for embelishment (optional, unless you're in my house. then it's mandatory.)
--brown meat if you are going to use it
--drain fat and add to crockpot stoneware insert (the meat. not the fat.)
--sprinkle seasoning packets on top of meat
--drain and rinse the beans and add
--add the ENTIRE contents of the corn and tomato cans
cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.
We brought this to a PTA potluck dinner this week and it was well-received.
I used painter's tape to secure the lid. I'm resourceful that way.