"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Easy Slow Cooker Taco Soup Recipe

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This recipe for Easy Slow Cooker Taco Soup, by , is from The Kelley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ann Kelley


1 yellow onion, diced
2 Tblsp olive oil
2 pounds ground beef, turkey, venison or tofu
2 garlic cloves
1 (28 oz) can corn, drained
1 (28 oz) can of black beans, rinsed and drained
1 (28 oz) can of diced tomatoes
3 cups water
1 packet ranch dressing seasoning
1 tsp salt
1/2 tsp pepper
1 tsp cumin
2 Tblsp chili powder
1 tsp cilantro
Toppings for serving - cheese, sour cream, avocado, and tortilla chips if desired

1. In a large saucepan, heat olive oil and sauté garlic and onion together.
2. Add protein of choice to the saucepan and brown until it's cooked through.
3. Drain the protein mixture and add it to the slow cooker.
4. Add the corn, black beans, diced tomatoes, and water into the slow cooker
5. Add salt, pepper, cumiñn, chili powder, cilantro, and ranch dressing packet. Stir
together until mixed well.
6. Heat on low setting for 4-6 hours.
7. Serve with desired toppings - cheese, sour cream, avocado, and tortilla chips

Personal Notes:
Personal Notes:
I made a half batch of this recipe. Did not have the ranch dressing seasoning so looked up those ingreds. Also added a chopped jalapeño. This was easy to make and tasted real fine. You could also add a taco seasoning mix for a different flavor profile.




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