Slow Cooker Taco Soup

Another busy weekend come and gone, so I have to apologize in advance for the lack of picture to accompany this recipe. It was scarfed down so fast by everyone we had over to join us for dinner that there was no opportunity to photograph leftovers like I had originally planned! That should tell you how delicious this soup is!

Soup is probably one of my favorite comfort foods, and once fall and winter set in, it will frequent our dinner table in many various forms. This particular recipe came from my beloved grandmother, and I have since adapted it a little to make it my own and adjust it to our family's tastes. It is easily modified to adjust heat, and ingredients can be added, interchanged, or removed altogether.

Here is what you will need to make A LOT of this satisfying and filling soup.

Slow Cooker Taco Soup

- 2 lbs. ground beef
- 1 onion, diced
- Cumin, chili powder, paprika, garlic powder, pepper, and seasoned salt, to taste
- 2 lb. block of 2% Velveeta Cheese, cut into small cubes
- 16-oz container reduced-fat sour cream
- 2 28-oz cans pinto beans, rinsed well and drained
- 2 28-oz cans Rotel tomatoes, one drained and one undrained
- Optional Add-Ins: Sweet corn, green chilies, jalapenos, diced bell peppers, olives, etc.

1. In a large skillet, brown ground beef, cooking until no longer pink. Drain excess fat and add all of your spices and onion to the skillet. Saute until onion is tender, between five and 10 minutes.
2. While the beef is cooking, start adding the rest of your ingredients to the slow cooker. Quite literally, just throw it all in! Couldn't be easier. Make sure to rinse and drain your beans well, and don't forget to add the juice of ONE of the cans of Rotel tomatoes. It adds extra flavor. As a helpful hint, the smaller you cube your cheese the quicker it will melt. Mix everything together.
3. Once your beef is cooked through and the onion is tender, add it to the slow cooker. Mix all of the ingredients together and let cook for 3-4 hours on high or 6-8 hours on low. If you have the opportunity, stir this often. If you want to make it before work and let it cook while you are gone, just be sure to allow an extra 15 to 30 minutes after you are home to give it a couple good stirs before you eat it. It helps to distribute the cheese throughout the whole mixture.

ENJOY!

How was your weekend? We went on a paranormal investigation at the Laramie Plains Civic Center on Saturday night. It was a blast, but holy cow it made me feel OLD! It's been a long time since I stayed up till 3 am, and I don't plan on doing it again anytime soon! Still recovering today, but the experience was well worth it!