Tacosoupcrockpot Food

SLOW COOKER TACO SOUP

Steps:

• In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
• Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

EASY CROCK POT TACO SOUP

Steps:

• Brown beef and onion in a skillet. Drain.
• Dissolve taco seasoning in the water. Combine all ingredients except cheese and chips in the slow cooker.
• Cover and cook on low for 4-6 hours.
• Ladle into bowls and top with cheese. Serve with chips.

EASY CROCKPOT TACO SOUP RECIPE

Steps:

• Brown your meat until it's cooked and then drain out the liquid.
• Add all the ingredients into your slow cooker. Beef, beans, corn, chilies, tomatoes, seasoning, all of it. Note: Do not drain the cans! We want all those flavors to meld and marry in the crock-pot.
• Mix the ingredients well and cook for 2 hours on high or 4 to 6 hours on low.
• Add your favorite toppings.
• Enjoy!

CROCK POT TACO SOUP

Steps:

• Cook meat and drain.
• Shred if needed.
• Add all ingredients to crock pot.
• DO NOT DRAIN CANS.
• Stir.
• Cook on high for 2 hours or low for 4 hours.
• Keep on low until serving to keep hot.
• Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

POT ROAST TACOS

Steps:

• Preheat the oven to 325 degrees F.
• Sprinkle the chuck roast on all sides with a fair amount of salt. In a large Dutch oven or other heavy pot with a tight-fitting cover, heat the oil over medium-high heat. Add the roast and brown it on all sides, taking the time to get a nice crust on the outside. Remove the roast and set aside.
• Add the onions and garlic cloves to the pot and cook until lightly browned, 3 to 4 minutes. Stir in the ancho powder, cumin and cayenne. Add the crushed tomatoes and the bay leaves, and stir. Return the roast to the pot and add the cilantro. Bring to a boil, then reduce the heat to a simmer. Cover with lid, place in the oven, and cook until the meat is fork tender, about 3 hours.
• Carefully transfer the meat to a cutting board and shred with a knife. Pour the liquid into a blender and puree. Return the shredded meat to the pot, add the pureed liquid, and stir to combine. Add salt and pepper to taste.
• To assemble: Lay some shredded beef on a tortilla, and top with guacamole and salsa. Garnish with cilantro leaves, sliced radishes and cotija cheese.
• Pulse the tomatoes, garlic, red onions, serrano, lime juice, cilantro and some salt and pepper in a food processor. The mixture should be chunky. Add some reserved tomato juice if the salsa is too thick. Drizzle the salsa with olive oil, then cover with plastic wrap and set aside for 30 minutes to allow the flavors to marry.

CHAD'S SLOW COOKER TACO SOUP

Steps:

• Brown the ground beef completely in a large skillet over medium heat; drain. Transfer the beef to a slow cooker.
• Brown the sausage completely in a large skillet over medium heat; drain. Transfer the beef to a slow cooker.
• Add the crushed tomatoes, corn, black beans, kidney beans, ranch dressing mix, taco seasoning mix, onion, green bell pepper, red bell pepper, diced tomatoes with green chile peppers, chili sauce, jalapeno peppers, beer, and black pepper to the slow cooker. Set slow cooker to Low and cook 8 to 10 hours, or, if you prefer, on High for 4 to 6 hours.