Ingredients
Equipment
Method
Brown the beef
- Heat a cast iron skillet over medium-high heat and brown the ground beef until no longer pink. Drain excess fat, then transfer the browned beef to the slow cooker.
Combine and cook
- Add black beans, kidney beans, whole kernel corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, beef broth, diced onion, and minced garlic to the slow cooker. Stir to combine, making sure everything is evenly distributed.
- Cook on Low for 6–8 hours, keeping the lid on during cooking. For faster cooking, cook on High for 3–4 hours instead.
Finish and serve
- Taste the soup and adjust seasoning if needed. If it thickens too much, add more broth a splash at a time until it reaches your preferred consistency.
- Serve the taco soup loaded with shredded cheddar, sour cream, tortilla chips, jalapeños, and green onions. Add toppings after cooking so the chips stay crisp.
Notes
Pro tip: drain the ground beef well so the soup tastes bold, not greasy. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove or microwave until hot. Freezing is yes—freeze portions for up to 3 months and add toppings fresh after reheating for best texture. For a lighter option, use 93% lean ground beef and swap half the cheddar for reduced-fat cheddar.