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Cozy Dump-and-Go Crockpot Taco Soup: Easy & Best Recipe

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This cozy dump-and-go crockpot taco soup is the kind of recipe that makes you wonder why you ever stressed about dinner in the first place. It’s warm, filling, and so easy that you’ll find yourself making it on repeat.

Ingredients

Scale
  • 1 pound ground beef or ground turkey
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 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) fire-roasted diced tomatoes
  • 1 can (10 ounces) diced tomatoes with green chiles (e.g., Rotel)
  • 1 can (8 ounces) tomato sauce
  • 1 packet (1 ounce) taco seasoning
  • 1 packet (1 ounce) ranch dressing mix
  • 2 cups beef broth or chicken broth
  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, crushed tortilla chips, sliced jalapeños, lime wedges

Instructions

  1. Brown the ground beef and onions. Place your large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat with your wooden spoon, until the beef is browned and the onions are soft and translucent—about 6 to 8 minutes. If there’s a lot of excess fat, drain it off, but leave a little for flavor. Add the minced garlic during the last minute of cooking and stir until fragrant.
  2. Transfer the meat mixture to your slow cooker. Use a slotted spoon to scoop the browned beef and onions into the slow cooker.
  3. Add the canned ingredients. Open all your cans. Drain and rinse the black beans and kidney beans. Drain the corn as well. Add the beans, corn, fire-roasted diced tomatoes (with their juices), diced tomatoes with green chiles (with their juices), and tomato sauce directly into the slow cooker.
  4. Add the seasonings and broth. Sprinkle the taco seasoning and ranch dressing mix over the top of everything. Pour in the beef broth. Give everything a good stir with your wooden spoon until the seasonings are distributed and the color is uniform.
  5. Set it and forget it. Put the lid on your slow cooker. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. I prefer LOW for 7 hours.
  6. Check the consistency. About 30 minutes before serving, check the soup. If it’s too thick for your liking, add a little more broth or water. If it’s too thin, leave the lid off for the last 30 minutes to let some liquid evaporate.
  7. Taste and adjust. Give the soup a taste. Add a pinch of salt, a dash of hot sauce, or an extra sprinkle of cumin if you want.
  8. Serve and enjoy. Ladle the soup into bowls and let everyone add their own toppings. Serve immediately.

Notes

Don’t skip browning the meat for best flavor. Drain and rinse beans to reduce sodium. Use fire-roasted tomatoes for smoky depth. Don’t lift the lid too often. Soup tastes even better the next day. For a vegetarian version, skip the meat and use vegetable broth. For a spicy version, use hot Rotel and add diced jalapeño. For a creamy version, stir in 4 ounces cream cheese or 1/2 cup heavy cream during the last 30 minutes.

Nutrition

Keywords: taco soup, crockpot, dump-and-go, slow cooker, easy, weeknight dinner, comfort food, ground beef, black beans, kidney beans, corn, fire-roasted tomatoes

Find it online: https://gleamgulp.com/cozy-dump-and-go-crockpot-taco-soup-easy-and-best-recipe/