6-Ingredient Slow Cooker Taco Soup with Ground Beef

I first started making this Slow Cooker Taco Soup during a stretch of long days when I needed something hearty but didn’t want to juggle a dozen ingredients. Taco night is always a win in my house, and soup night is even easier — so combining the two just made sense. One pot, bold flavors, and that comforting smell filling the house all afternoon.

What I love most is how forgiving this recipe is. It’s perfect for busy weekdays, game days, or anytime you want something warm and filling without babysitting the stove. By dinner, you’ve got a rich, taco-flavored soup that tastes like it took way more effort than it did. Add a handful of toppings, and suddenly it feels like a fun, build-your-own meal.

Ingredients

• 1 lb ground beef, browned and drained

• 1 packet taco seasoning

• 1 (15 oz) can diced tomatoes

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can corn, drained

• 2 cups beef broth

Instructions

1. Brown ground beef in a skillet and drain excess grease.

2. Add cooked beef to the slow cooker.

3. Stir in taco seasoning, diced tomatoes, black beans, corn, and beef broth.

4. Cover and cook:

   • Low: 6–7 hours

   • High: 3–4 hours

5. Stir before serving.

Note

• Top with shredded cheese, sour cream, tortilla chips, or green onions.

• Want it thicker? Mash some of the beans before serving.

• Leftovers taste even better the next day!