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Slow Cooker 5-Ingredient Taco Soup

A delicious and easy meal option for busy days with minimal ingredients, perfect for taco lovers.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Browned and drained
  • 1 packet taco seasoning
  • 1 packet dry ranch seasoning
  • 1 can diced tomatoes with green chiles, undrained
  • 2 cans chili beans, undrained

Method
 

Preparation
  1. In a skillet over medium heat, brown the ground beef, breaking it up into crumbles as it cooks.
  2. Drain off the grease well to keep the soup rich but not oily.
  3. Transfer the drained beef to the slow cooker.
  4. Sprinkle in the taco seasoning and ranch seasoning.
  5. Add the undrained diced tomatoes with green chiles and the undrained chili beans.
  6. Stir everything together well; the liquid from the cans acts as the broth, so there is no need to add water.
  7. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
  8. Stir once near the end of cooking to ensure everything is combined and heated through.
  9. Ladle into bowls and serve hot.

Notes

Customize with toppings like cheese, sour cream, or tortilla chips. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Thaw in the fridge before reheating. For lighter options, use ground turkey or chicken, or make it vegetarian with extra beans or lentils.