Hearty Crock Pot Taco Soup packed with beef, beans & corn — perfect for busy weeknights.

Ground beef, 1 lb (≈ 450 g)

Black beans, drained & rinsed, 1 can

Corn, drained, 1 can

Diced tomatoes, 1 can

Tomato paste, 2 tbsp

Chicken broth, 2 cups

Taco seasoning, 2 tbsp

Onion & garlic (optional)

Salt & pepper to taste

1. Brown the ground beef in a skillet; drain fat.

2. If using, sauté onion & garlic and combine with beef.

3. Transfer beef (and aromatics) to slow cooker.

4. Add beans, corn, diced tomatoes, tomato paste, broth.

5. Stir in taco seasoning, season with salt & pepper.

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

7. Stir gently and serve with toppings.

Can make vegetarian by swapping meat and using vegetable broth.

Add extra veggies or spice as desired.

Store in fridge 3–4 days or freeze up to 3 months.

Reheat gently, adding broth if needed.

Keywords: crock pot taco soup, one pot soup, weeknight dinner