Description
Crockpot Taco Soup is a hearty and flavorful dish with ground beef, black beans, corn, tomatoes, and a perfect blend of spices, slowly cooked to create a comforting and easy meal.
Ingredients
2 tablespoons olive oil
1.5 pounds ground beef
1 cup diced onions
3 cloves 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
Toppings:
Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese
Daisy Sour Cream or Organic Valley Cultured Sour Cream
Sliced green onion
Tortilla strips
Instructions
1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until it starts to brown.
2. Add diced onions and minced garlic. Continue cooking until beef is fully browned, then drain excess oil.
3. Stir in homemade taco seasoning and cook for 2 minutes, stirring constantly.
4. Transfer the beef mixture to a slow cooker.
5. Add diced tomatoes, tomato sauce, black beans, corn, and water. Stir to combine.
6. Cover and cook on low for 6-8 hours or on high for 3 hours. Add salt and pepper to taste.
7. Before serving, top with shredded cheese, sour cream, sliced green onions, and tortilla strips.
Notes
For extra flavor, toast the taco seasoning briefly before adding to the soup.
Let the soup rest for 15-20 minutes after cooking to allow flavors to meld.
Store leftovers in airtight containers in the refrigerator for up to four days.
Freeze in portion-sized containers for up to three months.
Keep toppings separate during storage to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Soup, Main Course
- Method: Slow Cooker, Crockpot
- Cuisine: American