Game Day Taco Soup

At long last......IT'S FOOTBALL SEASON! Never mind that is still summertime weather.  When the first kickoff is hours away, it's time to get the crockpot out and get busy making game day food.  My son requested Taco Soup for today's Roll Tide opener.  I was up early and had this batch in the crockpot by 8 a.m.!  By kick-off at 2:30, we had a delicious meal ready for us.

There are hundreds of versions for Taco Soup just like there is for chili.  Here's mine!

2 T. olive oil

1 LARGE white onion, chopped

1 t. salt

2 T. minced garlic

2 lbs. ground chuck

3 T. Hidden Valley Ranch DRY seasoning mix

3 T. taco seasoning 

2 t. dried Mexican oregano, crushed

1 can beef consomme 

1 (28 oz.) can crushed tomatoes

1 (15 oz.) can petite diced tomatoes

2 cans Rotel tomatoes (I used fire-roasted)

1 can pinto beans, drained

1 can black beans, drained

1 can dark red kidney beans, drained

1 can light red kidney beans, drained

1 can Mexicorn, drained

1 T. Worcestershire sauce

Toppings:  shredded cheese, sour cream, chopped cilantro, guacamole, diced onions

In a large Dutch oven, heat olive oil over medium-high heat. Saute onion and salt until onions become translucent. Add garlic and saute another 1-2 minutes.

Add ground chuck and brown, breaking up with a wooden spoon. When the meat is thoroughly browned, add ranch seasoning, taco seasoning, and oregano.  Cook, stirring frequently another 2 - 3 minutes.

Stir in remaining ingredients and bring to a simmer. At this point, you can transfer the soup to your crockpot and let cook on "High" for 2 - 3 hours or "Low" for 4 - 5 hours.

Top with your favorite toppings and serve with Fritos or tortilla chips.