Effortless dump-and-go taco soup made in a crockpot with beans, beef, tomatoes, and taco seasoning. Cozy comfort food for busy nights.

Ground beef (lean), 1 lb

Black beans, drained & rinsed, 1 can

Corn, drained, 1 can

Diced tomatoes, 1 can

Tomato sauce or crushed tomatoes, 1 can

Taco seasoning, 1 packet or 2 tbsp

Beef or chicken broth, 1–1½ cups

Salt & pepper, to taste

1. Brown ground beef in skillet over medium heat. Drain excess fat.

2. Transfer beef to crockpot.

3. Add beans, corn, tomatoes, tomato sauce, taco seasoning.

4. Pour in broth to cover ingredients slightly.

5. Stir to combine. Season with salt and pepper.

6. Cover and cook on LOW for 5–6 hours or HIGH for 2–3 hours.

7. If soup is too thin, cook uncovered for 15–20 minutes.

8. Serve hot with toppings like cheese, sour cream, or tortilla chips.

To thicken, mash some beans or reduce broth.

Add chopped jalapeños or chipotle for heat.

Use kidney or pinto beans instead of black beans.

Freezes well — omit toppings before storing.

Keywords: dump and go taco soup, crockpot taco soup, easy slow cooker dinner