Ingredients
1 lb ground beef
1 onion, diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 packet (1 oz) taco seasoning
2 cups beef broth
1 cup shredded cheddar cheese (optional, for serving)
Instructions
1. In a skillet, brown ground beef with onion over medium heat until no longer pink. Drain excess grease.
2. Transfer beef mixture to a 6-quart slow cooker.
3. Add black beans, kidney beans, corn, diced tomatoes, tomato sauce, taco seasoning, and beef broth. Stir to combine.
4. Cover and cook on low for 6–8 hours or high for 3–4 hours.
5. Serve hot, topped with shredded cheese, sour cream, or tortilla chips if desired.
Notes
For extra spice, add a can of diced green chilies or jalapeños.
Store leftovers in the fridge for up to 4 days or freeze for 3 months.
Substitute ground turkey for a leaner option.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 45mg