CROCK POT CHEESY TACO SOUP

Crock Pot Cheesy Taco Soup image

A warm and spicy soup, filled with beans, corn, tomatoes, taco seasonings, and cheese--topped off with your favorite taco toppings. This is great for football game watching or just plain eatin' on a cold wintry day!

Provided by Theresa P

Categories Chicken

Time 4h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

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Ingredients

1 lb ground beef
1 medium peeled diced onion
2 (16 ounce) cans ranch style beans (undrained) or 2 (16 ounce) cans chili beans (undrained)
1 (15 ounce) can diced tomatoes (undrained)
1 (10 ounce) can tomatoes and green chilies (such as RO-TEL brand, your choice of heat, undrained)
1 (16 ounce) can no-bean chili
1 (15 1/2 ounce) can corn (drained)
1 1/2 lbs Velveeta cheese, cubed
3 cups water
1 (1 ounce) packet taco seasoning
1 (1/2 ounce) packet ranch dressing mix

Steps:

Brown ground beef and onion in a large skillet.
Drain.
Combine ground beef/onion mixture and all other ingredients in 5 quart Crock-Pot.
Cook on low for 4-5 hours, or until heated through and cheese is melted.
Top soup with your favorite Taco condiments: onions, tortilla chips, sour cream, sliced jalapeños, shredded cheddar cheese, salsa, etc.

Nutrition Facts : Calories 754.9, Fat 38.8, SaturatedFat 21, Cholesterol 141, Sodium 3404.1, Carbohydrate 60.7, Fiber 10.2, Sugar 23.9, Protein 43.5

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