Description
This nutrient-dense and flavorful taco soup is a convenient, set-it-and-forget-it meal perfect for busy weeknights. Featuring savory ground beef, a hearty blend of beans, sweet corn, and classic Mexican-inspired spices, it delivers maximum comfort in every bowl. The long, slow cooking process creates a rich, velvety broth, making this dish a consistent family favorite that tastes even better as leftovers.
Ingredients
1 lb Lean ground beef
15 oz Black beans, rinsed and drained
15 oz Pinto beans, undrained
28 oz Diced tomatoes (fire-roasted recommended)
15 oz Corn, canned or frozen
2 tbsp Taco seasoning (low-sodium)
2 cups Beef broth
1 medium Onion, diced finely
Instructions
Brown the ground beef and diced onions in a large skillet over medium-high heat until the meat is fully cooked and no pink remains.
Drain the excess fat from the skillet.
Transfer the cooked beef and onion mixture into the slow cooker basin.
Add the drained black beans, undrained pinto beans, diced tomatoes, corn, taco seasoning, and beef broth.
Stir all ingredients until well combined.
Cover and cook on low for 6 to 8 hours or on high for 4 hours.
Notes
Substitute ground turkey for a leaner option. Use vegetable broth instead of beef broth if preferred. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 55mg