The Best Slow Cooker Taco Soup
This slow cooker taco soup is the ultimate comfort food for busy schedules. By combining lean ground beef with protein-packed beans, corn, and a zesty blend of taco and ranch seasonings, you achieve a restaurant-quality meal with minimal effort. It is a hearty, stew-like dish that develops deep, layered flavors while simmering, making it a perfect solution for weeknight dinners or casual entertaining. It is nutrient-dense, satisfying, and tastes even better as leftovers the next day.
- Prep Time: 10
- Cook Time: 360
- Total Time: 370
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: High Protein
Ingredients
1 pound lean ground beef
1 medium yellow onion, finely chopped
1.25 ounce package taco seasoning mix
1 packet dry ranch dressing mix
15 ounce can black beans, drained and rinsed
15 ounce can pinto beans, drained and rinsed
14.5 ounces diced tomatoes with green chiles
2 cups frozen corn kernels
2 cups low-sodium beef broth
Instructions
In a large skillet over medium-high heat, brown the ground beef with the chopped onion until the beef is cooked through.
Drain any excess grease from the skillet.
Transfer the cooked beef and onion mixture into the slow cooker.
Add the taco seasoning and ranch dressing mix to the slow cooker and stir to combine.
Add the black beans, pinto beans, tomatoes with their liquid, corn, and beef broth.
Stir all ingredients thoroughly to incorporate the seasonings.
Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
Stir well before serving and ladle into bowls.
Notes
Serve topped with shredded cheddar cheese, sour cream, diced avocado, or fresh cilantro. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Find it online: https://cookingwithramsay.com/the-best-slow-cooker-taco-soup/