I don’t know if you all have caught on to this whole “quick and easy” meals I enjoy cooking in our household, but you will. :)
This meal is fantastic because it literally requires cooking some beef and then pouring everything into the crockpot. I think it is best served when it is cold outside, because who doesn’t love coming home to a hot meal after a cold day. BUT it is also just fine on other normal days, too. I made this for dinner the other night and we actually sat out on our deck, enjoying the last of the sun for the day and each other’s company. Wonderful!
Quick note. For the pictures below, I actually doubled the recipe because I made it for my work, so just know that UNLESS you are doubling, you do NOT need as much stuff as the pictures show. Thanks! And enjoy :)
- 1 lb of Ground Beef
- 1 can of Black Beans, drained (we get the no salt added kind)
- 1 can of Corn, drained (again, we get the no salt added kind)
- 1 can of Diced Tomatoes w/ Green Chilies
- 1 can of Cream of Chicken Soup (or the organic, gluten-free soup)
- 1 small can of Enchilada Sauce (green or red)
- 1 packet of Taco Seasoning (or 2.5 tbsp of homemade seasoning)
- 1 cup of Water
- Tortilla Chips or Tortillas for dipping
Be Prepared, These Next Steps Are Easy:
Brown the beef, drain the extra fat and put into the crockpot.
Open all of the cans.
Drain the Black Beans and Corn. And then pour into the crockpot.
Pour in the tomatoes and enchilada sauce. No need to drain the tomatoes.
Add the cream of chicken soup. I made this for my work, so it was gluten-free and doubled, which is why I used the Organic, Gluten-Free Cream of Chicken Soup pictured here. (When I make it at home, I use the regular stuff.)
Finally, add the cup of water and the taco seasoning. Stir all of the ingredients together to combine.
If you didn’t add the meat at the beginning, make sure to add it and then stir again.
Cook on LOW for 6-8 hours, or on HIGH for 3-5 hours. We always serve ours with tortilla chips because it is almost like chili, just a different taste.
P.S. You can also substitute the beef for chicken. Just put the raw chicken into the mixture, cook and then shred before serving.
I completely spaced to snap a picture in a bowl before everyone at my work dove in, so here’s the after-cooking-still-in-the-crockpot picture :)
Want to be able to enjoy this recipe at home without needing the interne? Here’s the PDF recipe card: Taco Soup Recipe Card