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Description
A hearty and flavorful Crock Pot Taco Soup made with ground beef, beans, corn, and tomatoes, perfect for a simple weeknight meal.
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 1 (1-ounce) packet taco seasoning
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can whole kernel corn, drained
- 1 (10-ounce) can diced tomatoes with green chiles, undrained
- 1 (8-ounce) can tomato sauce
- 4 cups beef broth
- Optional toppings: shredded cheddar cheese, sour cream, avocado, tortilla chips
Instructions
- In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft. Drain off any excess grease.
- Transfer the cooked beef and onion mixture to a 6-quart slow cooker.
- Add the taco seasoning, black beans, kidney beans, corn, diced tomatoes with green chiles, tomato sauce, and beef broth to the slow cooker.
- Stir everything together until well combined.
- Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Once cooked, stir the soup well.
- Ladle into bowls and serve hot with your favorite toppings such as cheese, sour cream, and tortilla chips.
Notes
- Ensure all canned ingredients are properly rinsed and drained as specified.
- Adjust the cooking time based on your slow cooker’s performance.
- Feel free to customize toppings to your preference.