Easy Taco Soup Recipe

I've perfected this simple taco soup recipe over the years, and it's a major fall favorite for my family. It has all the cozy comfort of chili, but just a little lighter and healthier (thanks to all the veggie upgrades!).

One thing that makes this easy taco soup such a crowd-pleaser is the ability to customize your soup with delicious mix-ins. Every person can make their own unique taco soup by adding any combination of toppings, like avocado, corn, red onion, tortilla chips, sour cream, cheese, hot sauce, and more! It's always fun to try new combinations of taco soup toppings.  I would love to hear what your family adds to your taco soup!

Taco Soup Video

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Nothing fancy here—just homestyle comfort food at its best! Perfect for cozying up to on those chilly rainy and snowy days. This Easy Taco Soup is also perfect for feeding a crowd. Try this for football season, Halloween parties, or other winter gatherings.

And since they're made in Instant Pot or Crockpot they couldn't be easier (plus there's no tending to them as they cook).

Refried Beans

Refried beans are a very common side dish in Mexican cuisine. They're usually made with pinto beans and the process usually consists of simmering pre-soaked beans until cooked through, then most of the excess liquid is drained and beans are mashed to a creamy consistency.

Then from there beans are fried in oil or lard with onion, garlic and spices. Here we simplify that process quite a bit they'll taste equally as good.

With these two methods (Crockpot or Instant Pot) there's no pre-soaking required. There's no tending to beans, monitoring liquid level and stirring while cooking.

And there's no frying after mashing, the bacon fat (or butter) is just stirred right in.

If there is one thing I know how to make it's a seriously delicious breakfast taco. Some of you may be laughing and saying, really? There isn't even chorizo on these tacos, but I say why use chorizo when you can use bacon?

Breakfast Tacos with Fire Roasted Salsa

I was first introduced to the best breakfast tacos when I was in Mexico traveling with a humanitarian group and we had these sweetest ladies making us breakfast every morning - and it was all from scratch. I've been hooked ever since but I hardly ever have time to make my tortillas from scratch, if only I could figure out how to roll and shape them as fast as those ladies did! But I did learn to toast and warm my tortillas, then fold them into foil to keep them fresh as everyone makes their tacos. Follow package instructions to see if your tortillas need to be cooked over medium heat, quickly warmed, or even just microwaved.

Breakfast tacos really are very versatile and you can most definitely use this recipe for breakfast burritos, simply buy or make the burrito-size tortillas, you just won't get quite as many. If you insist, you can use Mexican chorizo or regular pork sausage instead of bacon and you can use any salsa or hot sauce you'd like—I'm just loving this salsa lately.

You can make this breakfast taco recipe gluten-free by using corn tortillas, or make it dairy-free by using vegan cheese.

I have been sharing a LOT of desserts lately. It is Christmas time after all but I figured I should probably throw something in there that's actually good for you to balance out all the sweets I've been sharing. This Slow Cooker Quinoa Enchilada Casserole is incredible easy to prepare and it tastes amazingly delicious!

Slow Cooker Enchilada Quinoa Bake

If you've ever made these Quinoa Tacos I shared last year then this slow cooker taco casserole will taste very similar to you. You get all the Tex-Mex flavors paired with nutritious ingredients like quinoa and protein-packed black and pinto beans. There's just something about Mexican food that is so satisfying.

Vegetarian Crockpot Mexican Casserole

This is a perfectly hearty and filling dish and it's so flavorful you wouldn't believe it was vegetarian! You won't miss the meat in the slightest.

If you do want to add more protein, or if your family consists of meat lovers, you can easily add some ground beef, shredded chicken, ground turkey, or shredded pork (carnitas style would be delicious). I'd recommend using taco seasoning with your meat mixture for even more flavor. You could also use this as a taco casserole recipe and spoon it into corn tortillas for Taco Tuesday, or over tortilla chips with salsa and sour cream to make amazing nachos. It's so easy to remix Mexican recipes, which I love.

You can also use rice instead of quinoa, but sometimes I like to mix things up and expose my family to a wider variety of foods.

For toppings, lean into your favorite Mexican Flavors. I keep all my favorite toppings in the fridge or pantry just in case!

• Cheddar cheese
• Enchilada sauce
• Green chiles
• Fresh cilantro
• Black olives
• Lime juice
• Corn kernels
• Rotel tomatoes

This is a healthy meal your whole family can agree on and you will love the ease of prep. Do you still have holiday errands to run (I know I have my share)? Or do you have lots of little things you need to catch up on around the house that seems never-ending? Well, this slow cooker casserole will definitely help you out! I love a fast and nutritious meal like this for busy weeknights. You could even prep everything to make this a freezer meal.

Creamy Chicken Tortilla Soup

Since it's starting to warm up a little I decided I better get my last good soup days in. Don't get me wrong, I still eat soup all summer long, not quite as frequently, but it is much more enjoyable on a cold snowy day or a cloudy rainy day than it is on a hot, sunny summer day.

I think of this soup as a hybrid of two southwestern soups that I love, this Slow Cooker Chicken Tortilla Soup and this Chicken Enchilada Soup. But, this one has something neither of those do - the creaminess. Aren't creamy soups the best? Especially when they are smothered with a generous helping of cheese.