Easy Slow Cooker Taco Soup Recipe
This hearty slow cooker taco soup is packed with ground beef, beans, and bold spices. It is the perfect low-stress weeknight dinner for busy families!
Equipment
- 6 quart slow cooker
- Large skillet
- Wooden spoon or spatula
Ingredients
- 1 lb lean ground beef
- 1 yellow onion small, chopped
- 1 can black beans 15oz can, drained and rinsed
- 1 can kidney beans 15oz can, drained and rinsed
- 1 can sweet corn 15oz can, drained
- 1 can diced tomatoes 15oz can, undrained
- 1 can diced tomatoes with green chiles 10oz can, (such as Rotel), undrained
- 1 ½ cups beef broth
- 1 packet taco seasoning 1oz packet
- 1 packet dry ranch dressing mix 1oz packet
Instructions
- In a large skillet, cook ground beef and onions over medium high heat until beef is no longer pink and onions are tender. Drain off any excess grease.
- Transfer beef and onions to a 6 quart slow cooker.
- Add drained black beans, drained kidney beans, drained sweet corn, undrained diced tomatoes, and undrained diced tomatoes with green chiles to the slow cooker.
- Pour in the beef broth.
- Add the taco seasoning and dry ranch dressing mix to the top. Stir to combine.
- Cover and cook on LOW for 4-6 hours, or until the soup is heated through and the flavors have blended together.
- Serve warm with desired toppings.
Nutrition
Calories: 252kcalCarbohydrates: 35gProtein: 21gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 35mgSodium: 833mgPotassium: 782mgFiber: 8gSugar: 6gVitamin A: 668IUVitamin C: 16mgCalcium: 62mgIron: 5mg
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
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