Slow Cooker Ground Beef Taco Soup
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This ground beef taco soup is a hearty slow cooker taco soup with ground beef, black beans, sweet corn and a tomato-based broth. It is designed for meal prep because the base stores well and the toppings can be added fresh. It also works for busy weeknights when you want dinner mostly handled by the slow cooker.note - ingredients can be approximate
Equipment
- Dutch oven, optional, recommended
Ingredients
Soup
- 1 kg (1 lb) ground beef, subs note 1
- 800 g (9 oz) black beans, approx.2 tins
- 800 g (9 oz) sweetcorn, approx.2 tins
- 1.2 kg (1 ¾ lb) crushed tomato, approx.3 tins
- 750 ml (2 cups) stock, beef or chicken (store bought or homemade)
- 2 onion,
- 8 garlic cloves, diced
- ¼ cup taco seasoning , store-bought or homemade, see note 3
- 1 teaspoon extra virgin olive oil
Toppings (optional)
- Shredded cheese
- Sour cream or yoghurt
- Fresh coriander
- Spring onion
- Corn chips
Instructions
Preparation
- Dice 2 onion and 8 garlic cloves
- Drain and rinse 800 g (9 oz) black beans and 800 g (9 oz) sweetcorn
Slow Cooker/Crock Pot Instructions
- Heat a 1 tsp extra virgin olive oil in a pan over medium heat or in the slow cooker if it has a searing function, then add 2 onion and minced 8 garlic cloves for 2 minutes.
- Add 1 kg (1 lb) ground beef and break it apart to allow to brown briefly (it doesn't need to be cooked).If you've used a separate pan, you can transfer to the slow cooker now.
- Add 1.2 kg (1 ¾ lb) crushed tomato, 750 ml (2 cups) stock, ¼ cup taco seasoning . Stir well. Note - you can put the corn and black beans in now if you want. I prefer to add them later.
- Cover and cook on low for 6 hours or on high for 4 hours. 30 minutes before finishing, add 800 g (9 oz) black beans and 800 g (9 oz) sweetcorn.
- Taste and adjust seasoning as needed (e.g. if too acidic, add a spoonful of sugar). Ladle into bowls and top with shredded cheese, sour cream or yogurt, fresh coriander, spring onion, and corn chips.
Dutch Oven Instructions (note - may have to decrease quantity depending on size)
- Heat a 1 tsp extra virgin olive oil in the dutch oven, then add 2 onion and 8 garlic cloves for 2 minutes.
- Add 1 kg (1 lb) ground beef and break apart to allow it to brown.
- Stir in 800 g (9 oz) black beans, 800 g (9 oz) sweetcorn, 1.2 kg (1 ¾ lb) crushed tomato, 750 ml (2 cups) stock. Mix in ¼ cup taco seasoning until well combined.
- Bring the mixture to a simmer over medium heat. Reduce heat to low, cover, and simmer for 30-45 minutes, stirring occasionally.
- Once thickened and flavours have melded, taste and adjust seasoning if needed. Serve with your favourite toppings like shredded cheese, sour cream, fresh coriander, spring onion, and corn chips.
Video
Notes
Note 1 - Ground Beef
Substitutions - equivalent amounts of other ground meat or shredded tofu or TVP (rehydrated same amount, it'll double in volume)
Note 2 - Sweet Corn
You can substitute for the same amount of frozen corn.
Note 3 - Taco Seasoning
Homemade taco seasoning is recommended as you can adjust the flavours and it won't have as much sodium or "filler" ingredients.
Storing
Allow the soup to cool at room temperature for no more than 2 hours. Then, keep in airtight containers in the fridge for up to 4 days.
Reheating
Reheat using the microwave (1 minute intervals for approx. 3-5 minutes) or stovetop (approx. 5-10 minutes) on low until warmed through.
Freezing
Allow to cool at room temp for no more than 2 hours then freeze in freezer-safe containers for up to 3-6 months. Thaw then reheat as above.
Nutrition
Calories: 524kcalCarbohydrates: 62gProtein: 40gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 81mgSodium: 1267mgPotassium: 1518mgFiber: 15gSugar: 16gVitamin A: 1408IUVitamin C: 27mgCalcium: 107mgIron: 8mg
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