Slow cooker or crockpot. However you say it, this is probably my most favorite kitchen tool. How much fun is it to throw a bunch of ingredients into a pot, put the lid on, plug it in and come home to dinner? I was at my sister’s house last week and she had just started her new job and asked me if I would mind throwing the Taco Soup in the crockpot and making the Sweet Corn Cakes (another recipe–stay tuned). I was delighted to help out and we had just had this recipe a couple of weeks before at her house and I was excited to have it again! You do need to brown some ground beef and add it at the end of the cooking time, but that was no problem. I think you will really enjoy this–I sure did! And of course the house smelled wonderful all afternoon.
This is a great dish to have during these crazy busy days leading up to Christmas, when we are all over-extending ourselves with holiday prep. You know I’m right.
- 1 (15 oz.) can black beans, drained & rinsed
- 1 (15 oz.) can pinto beans, drained & rinsed
- 1 (15 oz.) can kidney beans, drained & rinsed
- 1 (14 oz.) can petite diced tomatoes, drained
- 1 (15 oz.) can sweet corn, drained (I used creamed corn undrained--because who wants to drain that?)
- 1 (10 oz.) can green enchilada sauce
- 1 (10 oz.) can red enchilada sauce
- half an onion, chopped
- 1 cup chicken broth
- 1 poblano pepper, chopped
- 1 (1 oz.) packet taco seasoning
- 1 T. cornstarch + 2 T. water
- 1 lb. ground beef
- Add all beans, tomatoes, corn, onions, peppers, enchilada sauce, chicken broth and taco seasoning to a large crock pot. Stir to combine. Cover with lid and cook on low heat 3-6 hours.
- Mix together the cornstarch and water to create a "slurry." Add to the soup in the crock pot as a thickener.
- Brown and crumble the ground beef in a large skillet until thoroughly cooked. Drain off the grease and add beef to crock pot and stir to combine.
- Serve with shredded cheese, tortilla strips, sour cream, etc.