Taco soup may sound like a newer idea, but it has the same spirit as the old farmhouse soups I grew up with on the prairie—stretching a pound of meat, using what’s in the pantry, and letting the pot do most of the work while you tend to the rest of your day. This slow cooker version is as simple as they come, just six ingredients and hardly any fuss, but it tastes like you’ve been hovering over the stove. It’s the sort of recipe you reach for on a busy weekday, a cold Sunday after church, or when the kids and grandkids are all coming over and you need something everyone can ladle up and fix to their own liking. The flavors are cozy and familiar, like a cross between chili and tacos, and it fills the house with the kind of smell that makes people wander into the kitchen asking when supper will be ready.This taco soup loves company on the table. I like to set out a basket of warm cornbread or a plate of buttered saltine crackers—both are very Midwestern and very comforting. A simple green salad with chopped lettuce, tomatoes, and a drizzle of ranch dressing balances the richness nicely. If you want to stretch the meal even further, spoon the soup over a little cooked rice in the bottom of each bowl. A side of tortilla chips is always welcome for scooping and crumbling over the top. And if you’ve got them on hand, bowls of shredded cheese, sour cream, chopped onions, or a few pickled jalapeño slices let everyone dress their own bowl just the way they like it.6-Ingredient Slow Cooker Taco Soup with Ground BeefServings: 6
Ingredients1 pound ground beef1 packet (1 ounce) taco seasoning mix1 can (15 ounces) chili beans in sauce, undrained1 can (15 ounces) black beans, drained and rinsed1 can (15 ounces) corn, drained (or 1 1/2 cups frozen corn)1 can (14.5 ounces) diced tomatoes with green chilies, undrainedDirectionsIn a skillet over medium heat, cook the ground beef, breaking it up with a spoon, until it is no longer pink. Drain off any excess grease.Sprinkle the taco seasoning over the cooked beef in the skillet and stir well to coat the meat evenly.Transfer the seasoned beef to the slow cooker.Add the chili beans with their sauce, the drained and rinsed black beans, the drained corn, and the diced tomatoes with green chilies (including their juices) to the slow cooker.Stir everything together gently until well combined.Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the soup is hot and the flavors have blended.Taste and adjust seasoning if needed. Ladle into bowls and serve hot, with your favorite toppings such as shredded cheese, sour cream, or crushed tortilla chips, if desired.Variations & TipsIf you grew up in a house where the soup pot was a way to clean out the pantry, this recipe will feel familiar and forgiving. You can swap the black beans for kidney or pinto beans, or use all one kind if that’s what you have on hand. If your family prefers a milder soup, choose plain diced tomatoes instead of tomatoes with green chilies, or use only half the taco seasoning packet and add more at the end if needed. For a heartier, almost chili-like bowl, stir in 1–2 cups of beef broth or tomato juice to loosen it up and stretch the servings. You can also add a handful of chopped onion or bell pepper when you brown the beef for extra flavor, though that will nudge you over six ingredients. Those who don’t eat beef can easily substitute ground turkey or even cooked shredded chicken. Leftovers keep well in the refrigerator for several days and freeze nicely—my tip is to cool the soup completely, ladle it into freezer containers in meal-size portions, and label it with the date. On a busy winter evening, pulling out a container of this taco soup feels a bit like finding money in an old coat pocket.
