Description
This hearty slow cooker taco soup is a comforting and flavorful Tex-Mex inspired dish that practically cooks itself. Packed with ground beef, beans, corn, and savory seasonings, it’s perfect for busy weeknights or casual gatherings. Serve with your favorite toppings for a complete and satisfying meal.
Ingredients
Scale
- 1 lb ground beef (80/20 blend recommended)
- 1 small yellow onion, chopped
- 1 (28 oz) can crushed tomatoes
- 1 (15.25 oz) can corn, undrained
- 1 (15 oz) can black beans, undrained
- 1 (15.5 oz) can red kidney beans, undrained
- 1 envelope dry ranch dressing mix
- 1 envelope dry taco seasoning mix
- Salt and pepper, to taste
- For Serving: Shredded cheddar cheese, Sour cream, Tortilla chips
Instructions
- Brown the ground beef in a skillet over medium-high heat. Add the chopped onion during the last minute of cooking to soften. Drain off any excess grease.
- Transfer the browned beef and onion to your slow cooker.
- Add the crushed tomatoes, undrained corn, undrained black beans, undrained red kidney beans, dry ranch dressing mix, and dry taco seasoning mix to the slow cooker.
- Stir everything together well, ensuring the seasoning mixes are fully incorporated.
- Cover the slow cooker and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours, until the soup is hot and the flavors have melded.
- Ladle the hearty slow cooker taco soup into bowls.
- Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips.
Notes
- For a thicker soup, blend one cup of the soup and stir it back into the pot, or mix 2 tablespoons of cornstarch with ¼ cup of cold water and stir into the soup during the last 20 minutes of cooking.
- For a creamier soup, stir in 4 oz of softened cream cheese during the last 30 minutes of cooking.
- Add extra vegetables like diced bell peppers or frozen spinach with the other ingredients for added nutrients.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.
- If you don’t have the ranch and taco seasoning packets, you can use a homemade blend: mix 2 tsp dry minced onion, 2 tsp chili powder, 1 tsp garlic powder, 1 tsp salt, 1 tsp onion powder, ½ tsp crushed red pepper, ½ tsp cumin, ¼ tsp black pepper, and 1 tsp dried parsley.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approx. 1/5 of recipe)
- Calories: 330
- Sugar: N/A
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 20g
- Cholesterol: N/A
Keywords: Hearty Slow Cooker Taco Soup, slow cooker taco soup, hearty taco soup, easy taco soup, ground beef taco soup, taco soup recipe, slow cooker recipes, weeknight dinner, Tex-Mex soup