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Slow Cooker Taco Soup – Cozy Dinner Recipe

Slow cooker taco soup combines ground beef, beans, corn, tomatoes, and taco and ranch seasonings in a hearty, well-seasoned broth. Let it cook on LOW or HIGH until hot and the flavors have melded for an easy, cozy dinner.
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Prep Time 10 minutes
Cook Time 6 hours 9 minutes
Total Time 6 hours 19 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 can (8 oz) tomato sauce
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 3 cups beef broth
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch seasoning mix

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. In a 12-inch skillet over medium-high heat, cook the ground beef and onion, breaking up the beef, until browned and the beef reaches 160°F, 6–8 minutes.
  2. Drain excess fat.
  3. Add the garlic and cook, stirring, for 30 seconds.
  4. Transfer the beef mixture to a 6-quart slow cooker.
  5. Stir in the diced tomatoes, tomatoes with green chiles, tomato sauce, black beans, pinto beans, corn, beef broth, taco seasoning, and ranch seasoning mix.
  6. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the soup is hot and the flavors have melded.

Notes

For the best texture, drain the excess fat after browning the beef. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. Ground turkey can be used instead of beef for a leaner option.