Here’s a terrific taco soup via three different methods: stovetop, slow cooker, or Instant Pot or pressure cooker. A pressure cooker is so speedy it allows you to get a delicious dinner on the table in no time at all! But the slow cooker can be cooking away while you are off on a hike or relaxing and reading a book. There is a cooking method for every lifestyle, including traditionalists who prefer the stovetop. If you like, add sliced jalapeños or avocado in addition to all the other toppings.
Makes 6 servings
Stovetop method
In a large skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon as it cooks, until browned. Drain the excess oil and set aside the beef.
Add the stock, Ro*Tel, cream cheese, and taco seasoning to a large pot over medium-high heat and mix together. Add the browned beef and mix. Bring to a boil, lower the heat to medium-low, and simmer until cooked through, 15 to 20 minutes.
Slow cooker method
In a large skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon as it cooks, until browned. Drain the excess oil and set aside the beef.
Add the stock, Ro*Tel, cream cheese, and taco seasoning to the slow cooker and mix together. Add the browned beef and mix. Cover and cook on low for 4 hours or on high for 2½ hours.
Instant Pot or pressure cooker method
Cook the beef using the sauté setting of the cooker, breaking the meat up with a wooden spoon as it cooks, until browned. Add the stock, Ro*Tel, cream cheese, and taco seasoning and mix together. Pressure cook for 5 minutes using the soup setting. Use the quick release.
To serve, spoon the soup into bowls and serve with optional toppings on the side.
Nutritional Info (per serving)
Calories 560, fat 41.5 g, protein 36.4 g, carbs 9.5 g, fiber 0.4 g