Description
This Crockpot Taco Soup is a hearty and flavorful dish perfect for busy days. Loaded with ground beef, beans, corn, and tomatoes, it’s a satisfying meal that the whole family will love. Top it with your favorite garnishes like cheese, sour cream, and tortilla strips for extra deliciousness!
Ingredients
Units
Scale
For the Soup:
- 2 tablespoons olive oil
- 1.5 pounds ground beef
- 1 cup diced onions
- 3 cloves of garlic, minced
- 3 tablespoons homemade taco seasoning
- 2 cans diced tomatoes with green chilies, 10 ounces each, undrained
- 2 cans tomato sauce, 8 ounces each
- 2 cans black beans, 15 ounces each, drained and rinsed
- 1 can corn, 14 ounces
- 2 cups water
- Salt and pepper to taste
For Topping:
- Shredded cheese (optional)
- Sour cream (optional)
- Sliced green onion (optional)
- Tortilla strips (optional)
Instructions
- Heat oil and brown beef: Heat oil in a skillet, add beef, onions, and garlic. Cook until browned.
- Add seasoning: Stir in taco seasoning and cook for 2 minutes.
- Transfer to slow cooker: Move beef mixture to a slow cooker.
- Add ingredients: Mix in tomatoes, tomato sauce, black beans, corn, and water.
- Cook: Cover and cook on low for 6-8 hours or high for 3 hours. Season with salt and pepper.
- Serve: Top with cheese, sour cream, green onion, and tortilla strips before serving.
Notes
- If you prefer stovetop cooking, use a Dutch oven and simmer for about 1 hour.
- You can use leftover taco meat to save time. Start the soup with diced tomatoes with green chilies onward.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 70mg
