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With just 10 minutes of prep time, you can create this savory, delicious chuck roast taco soup with your slow cooker. Top it with tortilla chips, colby jack cheese, sour cream, avocado, and cilantro for extra flavor.


Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Servings: 6-8


Ingredients

  • 1 lb Grass Run Farms Chuck Arm Roast, cubed
  • 1 package taco seasoning
  • 1 15.25 oz can of corn, liquid included
  • 1 15.5 oz can of pinto beans, liquid included
  • 1 15 oz can of ranch-style beans, liquid included
  • 1 10 oz can of Rotel diced tomatoes with green chiles, liquid included
  • 1 14.5 oz can of crushed tomatoes, liquid included
  • 1 15 oz can of black beans, drained
  • 1 15 oz can of tomato sauce
  • 1 packet of powdered ranch dressing

 

Directions

  1. Brown the beef on the stovetop for 5-6 minutes or until cooked through.
  2. Drain beef and add taco seasoning.
  3. Add all ingredients to the slow cooker and stir to combine.
  4. Let cook on low heat for 3-4 hours, stirring occasionally. 
  5. Add tortilla chips, cheese, sour cream, avocado, and cilantro for garnish, if desired.
  6. Serve immediately and enjoy.
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