This slow cooker taco soup is one of my favorite meals to make and a staple in our house. Especially when its a little bit chilly outside. It’s the perfect mix of easy and delicious. And this time of year my slow cooker is my favorite way of making anything. Not to mention I have a serious weakness for any sort of Mexican food. And anything with cheese.
I mean just look at this cheesy goodness:
The bonus is that this slow cooker taco soup also freezes well. So, you can make some ahead of time and put it into individual dishes for a quick lunch or dinner when you don’t feel like cooking. That counts as meal prepping, right?
All right, enough with the rambling about how good it is and on to the making.
Slow Cooker Taco Soup
- 1 lb Ground Beef
- 1 15 oz can Black Beans
- 1 15 oz can Rotel
- 2 cups Milk
- 2 cups Shredded Colby Jack Cheese
- 1 ½ cups Beef Stock
- 6 tablespoons Taco Seasoning
- 3 tablespoons Butter
- 2 tablespoons Flour
Brown beef with 2 tablespoons of taco seasoning. Place in slow cooker.
Add in black beans, Rotel, beef stock and the rest of the taco seasoning.
Set to low and cook for 3 hours.
In separate pan, heat butter and flour together until slightly browned. Slowly incorporate milk ½ cup at a time. Then add in 2 cups of cheese, again ½ cup at a time. Stir until well blended. Add to crockpot and cook on low 30 additional minutes.
Garnish with tortillas, cheese, avocados, and sour cream.