Description
A comforting, dump-and-go slow cooker soup made with ground beef, salsa, black beans, and taco seasoning. It offers restaurant-quality flavor with minimal prep time and is perfect for busy weeknights.
Ingredients
Scale
- 1.5 pounds ground beef (80/20 recommended)
- 1 packet (1 oz) taco seasoning
- 16–24 ounces salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained and rinsed
- 1 cup chicken broth (low-sodium)
Instructions
- Drain and rinse the black beans and corn. Measure out the taco seasoning.
- Optional: Brown the ground beef in a large skillet over medium-high heat until no pink remains (5-7 minutes). Drain excess fat if desired.
- Add the browned (or raw) beef to the slow cooker.
- Pour in the taco seasoning, salsa, drained black beans, drained corn, and chicken broth.
- Stir everything together to distribute the seasoning evenly.
- Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
- Taste and adjust seasoning with salt, pepper, or more taco seasoning if needed. If too thick, add a splash of broth; if too thin, cook uncovered for 15-20 minutes.
- Serve hot with desired toppings such as shredded cheese, sour cream, avocado, cilantro, and crushed tortilla chips.
Notes
Browning the beef adds significant flavor depth but is optional for a true ‘dump-and-go’ meal. Always rinse canned beans and corn to remove excess sodium and starch. The soup thickens in the fridge; add a splash of broth when reheating. It freezes well for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl with toppings
- Calories: 320
- Sugar: 4
- Sodium: 650
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 8
- Protein: 22
Keywords: slow cooker, taco soup, ground beef, easy dinner, weeknight meals, comfort food, meal prep, gluten-free