Taco Soup Fiesta: Slow Cooked Hearty and Flavorful Delight

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– Ground Beef: The base of this recipe, providing a hearty meaty flavor. – Beans: Whether you prefer black beans, kidney beans, or pinto beans, they add a creamy texture and fiber. – Corn: Sweet corn kernels provide a burst of freshness and color. – Tomatoes: Canned diced tomatoes and tomato sauce form the soup’s rich base. – Spices: A combination of chili powder, cumin, paprika, and oregano gives it that signature taco taste.

Key Ingredient

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The Recipe Ingredients

– 1 pound ground beef – 1 onion, chopped – 1 can (15 ounces) black beans, drained and rinsed – 1 can (15 ounces) kidney beans, drained and rinsed – 1 can (15 ounces) whole kernel corn, drained – 1 can (14.5 ounces) diced tomatoe – 1 can (8 ounces) tomato sauce – 1 packet taco seasoning – 1 packet ranch dressing mix – 2 cups beef broth – Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado

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Instructions

– In a large skillet, cook the ground beef and chopped onion until the beef is browned and the onion is translucent. Drain any excess fat. – Transfer the cooked beef and onion to the slow cooker. – Add the drained and rinsed black beans, kidney beans, corn, diced tomatoes, and tomato sauce to the slow cooker. – Sprinkle the taco seasoning and ranch dressing mix over the ingredients in the slow cooker. – Pour in the beef broth and stir everything together. – Cover and cook on low for 6-8 hours or on high for 3-4 hours. – Serve hot, and top with your choice of shredded cheese, sour cream, chopped cilantro, or diced avocado.

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