Description
This hearty, protein-packed taco soup is a perfect solution for busy weeknights, offering a comforting stew-like consistency with bold Tex-Mex flavors. By slow-cooking lean ground beef with a blend of beans, corn, fire-roasted tomatoes, and aromatic spices, this recipe creates a rich, velvety broth without any fuss. It is a hands-off, nutritious meal that delivers consistent quality and deep flavor, making it a reliable staple for your family dinner rotation.
Ingredients
2 lbs lean ground beef
2 cans black beans (do not drain)
2 cans pinto beans (do not drain)
2 cans diced fire-roasted tomatoes
1 can whole kernel corn
2 packets taco seasoning
2 cups low-sodium beef broth
1 medium onion, finely diced
Instructions
Brown the ground beef in a large skillet over medium-high heat until fully cooked.
Drain the excess fat from the skillet.
Add the diced onions to the skillet and sauté until translucent and soft.
Combine the beef and onion mixture, beans, tomatoes, corn, taco seasoning, and beef broth in the crock pot.
Stir all ingredients thoroughly to ensure the seasoning is well incorporated.
Cover the slow cooker and cook on low heat for 6 hours or high heat for 3 hours.
Notes
Do not drain the liquid from the canned beans or tomatoes, as this provides the broth with its rich, thick texture. Ground turkey can be substituted for ground beef for a lighter alternative. Ensure your taco seasoning is free of MSG and alcohol-based additives.
- Prep Time: 15
- Cook Time: 360
- Category: Baking
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 65mg