The 2nd of our crock pot cooking series is another favorite… Spicy Taco Soup! This soup will write a tale of it’s own!  On one hit you taste all the spices that come together in a unique blend and on the other you will get a mouthful of different textures coming from the various ingredients topped off with the melted cheese.  Oh man!


The wonderful thing about this soup is that you can play around with it and you can add other vegetables, more spices and play with a variety of cheeses to top it off! Go crazy!!!


On the  “grocery list”, I deliberately left out the variety of beans to use cause the possibilities are endless. You can add kidney beans, pinto beans, or no beans.  But my favorite soup beans are ones that my daughter just introduced me to…chili beans with chili sauce.  Oh man!  How did I go all these years overlooking these lil darlin’s?


With the addition of the ranch dressing mix there really isn’t a need to add any additional spices but at Casa GCC- the mister loves spices (hence, why he married a Latina!) lol

So I add about 1-2 teaspoons of chipotle seasoning, (Penzey),  for a bit of a kick!  *Give it a try!  Not too spicy, just a robust – swift kick!


Food Prepping:

Brown the meat the day before to save you time, especially if you’re rushing out the door the morning of scheduled meal. This will make several batches. When I make ours, my husband and I enjoy it and then we have about 4 containers for leftovers that I divvy up and then put snack backs with the crushed chips and cheese. Then you have some “grab n go” meals for your lunch!


Spicy Taco Soup


  • 1 # cooked & drained (lean) ground meat
  • 1 packet Hidden Valley Ranch dressing mix
  • 1 can beans (rinsed & drained) *unless using Chili Beans in sauce (don't drain)
  • 1 can Rotel tomatoes
  • 1-2 cups Frozen mixed vegtables or frozen corn
  • 1 can/container beef broth (more if you want added soup broth)


  1. Brown hamburger along with some chopped onion (1/2 cup), till browned.
  2. Drain and refrigerate until ready to use.
  3. In crock pot, place meat and sprinkle dressing mix.
  4. Layer the beans, tomatoes, vegetables or corn, and pour beef broth over all.
  5. Stir slightly, cover and cook for 6-8 hours on LOW.


Options for toppings: Crushed tortilla chips, (my favorite though are crushed Frito’s), dollop of sour cream, minced chives, topped with shredded cheese!



Follow the steps listed or go CRAZY–by adding your own flair.  This is a super easy – fail proof meal that will be enjoyed by all the hungry mouths @ your table- young n old.


Hope you’re enjoying Gully Creek Cottage’s,  “all it’s crocked up to be” recipes, as they will continue!

For now, gotta get packin’ as I’m going to spend the weekend with one of my favorite humans in Dallas.  My bestie, Katie LouLou!  and  I get to squeeze some other wonderful necks–I can’t wait!  Happy weekend~

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