Originally I used a recipe I found online. But then I added and subtracted ingredients to suit my own taste. Here’s the recipe I ended up with.
5-6 cans of beans (I usually get pinto beans and black beans)
1 can whole kernel corn
1 can Rotel, mild
1 packet Ranch dressing
1 packet Taco seasoning (I use half a packet)
1-2 pounds ground beef
I brown the ground beef in my electric skillet. I then soak up all the grease I can and throw away. I then put the ground beef into the crock pot.
I open the cans of beans and corn and pour into the crock pot on top of the ground beef. Sometimes I leave the liquid on the corn. Sometimes I don’t.
Just pour the beans in with the liquid.
Add the Rotel, the dry Ranch dressing powder and the taco seasoning. I can’t take it very spicy, so I only use half the taco packet. I put the rest in a baggie for next time.
You really only need to get this thoroughly hot, as it doesn’t need cooking. I leave my crock pot on about 2-3 hours to thoroughly mix the ingredients.
I remember the recipe I found online also had you add a can of tomatoes, but I don’t do that. I think it may also have had you add onion or onion soup mix, but I don’t recall. I didn’t do that this time around.
Sometimes I cook cornbread to have with the taco soup. After a couple of days, I put individual meals of taco soup in baggies and freeze. I also do that with pieces of cornbread.
Lately I’ve enjoyed adding Fritos instead of cooking cornbread.
I just mix the Fritos into my bowl of taco soup. It is fast and just a change from cornbread.
And I usually like a tall glass of iced sweet tea with it.
I make this at least once per month. It is a good, filling and fast meal.