Description

This nourishing slow cooker taco soup brings the bold, zesty essence of a traditional taco into a comforting, protein-packed stew. By combining lean ground beef, fiber-rich beans, and a flavorful blend of seasonings, this hands-off meal creates a hearty and wholesome dinner that is as convenient as it is delicious. Perfect for busy weeknights, it allows the flavors to meld beautifully, ensuring a restaurant-quality experience in the comfort of your own home.

Ingredients

1 pound lean ground beef
1 yellow onion, finely chopped
1.25 ounce package taco seasoning mix
1 packet ranch dressing mix
15 ounce can black beans, drained and rinsed
15 ounce can pinto beans, drained and rinsed
14.5 ounces diced tomatoes with chiles
2 cups corn, frozen or canned
2 cups beef bone broth
28 ounce crushed tomatoes

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Instructions

Brown the ground beef and chopped onion in a large skillet over medium-high heat until the meat is fully cooked.
Drain any excess fat from the skillet.
Transfer the cooked beef and onion mixture into the slow cooker.
Add the taco seasoning, ranch dressing mix, black beans, pinto beans, diced tomatoes with chiles, corn, crushed tomatoes, and beef broth.
Stir well to combine all ingredients.
Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
Serve warm, optionally garnished with your favorite toppings like cilantro, avocado, or shredded cheese.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes exceptionally well for up to 3 months. Serve with tortilla chips or a side of cornbread.