Slow Cooker Taco Soup (Ground Beef)

This easy slow cooker taco soup simmers ground beef, black beans, corn, and a homemade spice blend into a hearty, no-packet weeknight dinner!

Course dinner, Main Course, Soup

Cuisine American, Mexican

Diet Gluten Free

Keyword Crockpot, crockpot taco soup, ground beef taco soup, hearty, one pot, Slow Cooker, slow cooker taco soup, taco soup

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 379

Heat 1 tablespoon olive oil in a medium skillet pan over medium heat. Add the onion and cook for 3-4 minutes, stirring occasionally.
Add the ground beef, sprinkle with 1 teaspoon salt, garlic powder, cumin, chili powder, and paprika. Cook until browned and no longer pink. Drain any excess grease.
To a 6-quart slow cooker, add the cooked onion and ground beef, black beans, pinto beans, tomato sauce, diced tomatoes, green chili, corn, and stock, stirring until well combined.
Cover and cook on high for 4-5 hours or low for 7-8 hours.
Uncover and add the lime juice, stirring to combine. Taste and add additional salt or lime juice if desired. Serve with toppings of your choice.

Heat a large pot or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes, stirring occasionally.
Add the ground beef, sprinkle with 1 teaspoon salt, garlic powder, cumin, chili powder, and paprika. Cook until browned and no longer pink. Drain any excess grease.
Add the black beans, pinto beans, tomato sauce, diced tomatoes, green chili, corn, and stock, stirring until well combined.
Cover, bring to a boil, then reduce to a simmer. Cook, covered, for 20-25 minutes.
Uncover and add the lime juice, stirring to combine. Taste and add additional salt or lime juice if desired. Serve with toppings of your choice.

I prefer 90/10 lean ground beef so the soup doesn't end up with a layer of grease on top, but if I only have 80/20 I just drain it well after browning; but both work.