Description
Hearty Slow Cooker Taco Soup brings Mexican-inspired comfort to dinner tables with minimal prep and maximum flavor. Packed with ground beef, beans, and zesty spices, this one-pot meal delivers satisfying warmth you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 3 pounds (1.36 kilograms) ground beef
Beans and Vegetables:
- 1 onion, chopped
- 1 can (15 ounces or 425 grams) pinto beans
- 1 can (15 ounces or 425 grams) black beans
- 1 can (10 ounces or 285 grams) chopped tomatoes with green chili
- 1 can (4 ounces or 113 grams) green chilies
Seasoning:
- 1 packet taco seasoning
Instructions
- Sauté ground beef in a skillet over medium heat until fully cooked, ensuring no pink remains. Drain excess grease thoroughly.
- Incorporate finely chopped onions into the skillet, cooking for 2-3 minutes until they become translucent and fragrant.
- Transfer the seasoned beef and softened onions into the slow cooker, spreading evenly across the bottom.
- Pour in the pinto and black beans, diced tomatoes with green chilies, ensuring all ingredients are well distributed.
- Sprinkle taco seasoning over the mixture, gently stirring to blend all components and guarantee consistent flavor throughout.
- Cover the slow cooker and set to low temperature, allowing the soup to simmer and meld flavors for 3-4 hours.
- Once cooking time is complete, stir the soup to integrate any separated ingredients and ensure optimal consistency.
- Ladle into deep bowls, creating a hearty and warming meal perfect for cool evenings.
- Garnish with optional toppings like shredded cheese, dollop of sour cream, and crispy tortilla chips for added texture and richness.
Notes
- Customize the heat level by choosing mild or spicy green chilies based on your preference.
- Replace ground beef with ground turkey or plant-based crumbles for a leaner or vegetarian version.
- Enhance protein content by adding extra beans like kidney or white beans for more nutritional value.
- Prep ingredients ahead of time and freeze the soup base for quick, convenient meals during busy weeks.
- Prep Time: 15 minutes
- Cook Time: 3 hours (or 4 hours)
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 80 mg