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Miraculous Crockpot Taco Soup: A 1-Pot Family Favorite

Crockpot Taco Soup
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This Crockpot Taco Soup is a hearty, flavorful, and incredibly easy ‘dump and go’ meal. It’s perfect for busy weeknights or game days, offering all the beloved flavors of tacos in a comforting soup.

Ingredients

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  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
  • 1 (1 ounce) packet taco seasoning mix
  • 1 (1 ounce) packet ranch dressing mix
  • 4 cups beef broth
  • Optional toppings: shredded cheese, sour cream, crushed tortilla chips, fresh cilantro, avocado

Instructions

  1. In a large skillet, brown the ground beef with the chopped onion over medium heat. Drain any excess grease.
  2. Transfer the browned beef and onion to a 6-quart or larger slow cooker.
  3. Add the rinsed and drained black beans, kidney beans, drained corn, undrained diced tomatoes, and undrained Rotel to the slow cooker.
  4. Stir in the taco seasoning mix and ranch dressing mix.
  5. Pour in the beef broth.
  6. Stir everything together until well combined.
  7. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  8. Serve hot with your favorite taco soup toppings.

Notes

  • For a spicier soup, add an extra can of Rotel or a pinch of cayenne pepper.
  • You can easily double this recipe for a larger crowd or for meal prepping.
  • Leftovers store well in an airtight container in the refrigerator for up to 3-4 days.
  • This soup freezes well. Store in freezer-safe containers for up to 3 months.

Nutrition

Find it online: https://whiskdaily.com/crockpot-taco-soup-easy-dump-and-go-recipe/