Crockpot Taco Soup with Ground Beef
Crockpot Taco Soup is perfect for busy weeknights and game day. It only takes a few minutes to brown the ground beef with the onion and pepper, then just let the slow cooker take care of the rest. It feeds a crowd and freezes like a dream. And, of course, you get to add all your favorite taco toppings before you dig in!
Servings 8
Calories 315kcal
Ingredients
- 1 ½ pounds ground beef
- 1 red onion diced
- 1 red pepper diced
- 1 ½ cups black beans drained and rinsed (1 can)
- 1 cup frozen corn rinsed
- 28 ounces diced tomatoes
- 1 ½ cups beef broth
- 4 ounces mild green chilies
- 3 tablespoons taco seasoning
- For topping: sour cream, tortilla chips shredded cheese, jalapeños, lime juice, cilantro
Instructions
- Brown the ground beef in a large dutch oven over medium-high heat.
- Add the onions and red bell pepper and cook for another 5 minutes.
- Drain excess fat if necessary and transfer to a slow cooker.
- Add the black beans, corn, tomatoes, beef broth, mild green chilies and taco seasoning.
- Stir to combine.
- Cook over low heat for 6 to 8 hours.
Notes
Storage
Slow cooker taco soup can be stored in an airtight container in the refrigerator for up to four days. For longer storage, you can also keep it in the freezer for about three months.Nutrition
Calories: 315kcal | Carbohydrates: 20g | Protein: 20g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 360mg | Potassium: 667mg | Fiber: 6g | Sugar: 4g | Vitamin A: 673IU | Vitamin C: 33mg | Calcium: 63mg | Iron: 4mg