Slow-Cooker Tex-Mex Taco Soup – A Cozy Dump-and-Go Favorite
A hearty and flavorful Tex-Mex-inspired soup made with ground beef, beans, tomatoes, corn, and taco spices — all simmered slowly for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (slow cooker)
- Total Time: 6–8 hours
- Yield: 6 servings 1x
Ingredients
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1 lb ground beef (or turkey)
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1 small onion, diced
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2 cloves garlic, minced
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1 can (15 oz) diced tomatoes
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1 can (10 oz) Rotel tomatoes with green chilies
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1 can (15 oz) black beans, drained and rinsed
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1 can (15 oz) pinto beans, drained and rinsed
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1½ cups corn (frozen, fresh, or canned)
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2–3 cups beef broth
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1 packet taco seasoning
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1 tbsp dry ranch seasoning (optional)
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Salt and pepper, to taste
Instructions
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In a skillet, brown ground beef with onion and garlic. Drain excess fat.
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Transfer to slow cooker. Add remaining ingredients and stir to combine.
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Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
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Taste and adjust seasoning. Serve hot with toppings of choice.
Notes
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Freeze leftovers in single portions for easy lunches.
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Use lean ground meat for a lighter version.
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Garnish with cheese, sour cream, avocado, and tortilla chips.