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Crockpot Ground Beef Taco Soup

A comforting and hearty soup that's easy to make in a slow cooker, perfect for busy days and family gatherings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Protein and Beans
  • 1 pound ground beef Opt for leaner cuts for a healthier option.
  • 1 can (15 oz) black beans, drained and rinsed Adds fiber and a nutrient boost.
  • 1 can (15 oz) kidney beans, drained and rinsed Another fiber-rich choice that enhances heartiness.
Vegetables and Base
  • 1 can (14.5 oz) diced tomatoes, undrained Adds moisture and acidity to balance flavors.
  • 1 cup corn (frozen or canned) Offers sweetness and a satisfying crunch.
  • 4 cups beef broth Use low-sodium for a healthier option.
  • 1 onion, chopped Adds a lovely aroma and flavor.
  • 1 bell pepper, chopped Choose any color for added nutrition and sweetness.
Seasonings
  • 1 packet taco seasoning Convenient and flavor-packed; you can make your own if preferred.
  • to taste salt and pepper Essential for flavor enhancement.

Method
 

Preparation
  1. Brown the ground beef in a skillet over medium heat until no longer pink. Drain any excess fat.
  2. In a slow cooker, combine the browned beef, black beans, kidney beans, diced tomatoes, corn, taco seasoning, beef broth, onion, and bell pepper.
Cooking
  1. Stir all ingredients together to ensure they are well mixed.
  2. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender and flavors well incorporated.
Finishing Touches
  1. Taste and season with salt and pepper as desired before serving.
  2. Serve warm with your favorite toppings, such as sliced avocado, shredded cheese, sour cream, or fresh cilantro.

Notes

For a spicier version, incorporate diced jalapeños or cayenne pepper. This soup can be made vegetarian by swapping beef for crumbled tofu and using vegetable broth.