Description
A hearty and flavorful beef taco soup made in the crockpot, perfect for any day of the week.
Ingredients
Scale
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning
- 1 packet ranch seasoning
- 1 can diced tomatoes with green chilies
- 1 can tomato sauce
- 2 cups beef broth
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can corn, drained
- 1/4 cup chopped cilantro
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 cup crushed tortilla chips
Instructions
- In a skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is softened. Drain excess grease.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Transfer the beef mixture to the crockpot.
- Add the taco seasoning, ranch seasoning, diced tomatoes with green chilies, tomato sauce, beef broth, black beans, pinto beans, and corn.
- Stir everything together well so the seasonings are evenly mixed into the broth.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Taste and adjust with a little salt or pepper if needed.
- Ladle into bowls and top with cilantro, shredded cheddar cheese, sour cream, and crushed tortilla chips before serving.
Notes
- This soup can be served with avocado or lime wedges for extra flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soups
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg