Description
A warm and hearty taco soup made in a crockpot, combining savory ground beef, beans, and fresh vegetables for a satisfying meal.
Ingredients
Scale
- 1 pound ground beef
- 1 can black beans, drained
- 1 can pinto beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 packet taco seasoning
- 1 medium onion, chopped
- 2 cups beef broth
- 1 bell pepper, chopped
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, avocado, tortilla chips
Instructions
- Start by browning the ground beef in a large skillet over medium heat. Drain the excess fat.
- Transfer the browned beef into the crockpot. Add black beans, pinto beans, corn, diced tomatoes, taco seasoning, onion, beef broth, and bell pepper. Stir to combine.
- Cover the crockpot and set it to cook on low for 6 to 8 hours or on high for 4 hours.
- After cooking, taste the soup and season with salt and pepper as needed. Serve hot with toppings.
Notes
This soup stores well and is great for leftovers. Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg