Taco Soup with Black Beans

This taco soup with black beans features ground beef, seasonings, and a few cans of vegetables simmered in a slow cooker for an easy weeknight dinner.

• Preparation Time: 10 mins
• Cooking Time: 6 hr 5 mins
• Total Time: 6 hr 15 mins
• Calories: 436 Calories

Ingredients

• 2 cups water
• 1 (8 ounce) can tomato sauce
• 1 large onion, chopped
• 1 (16 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (1 ounce) package taco seasoning
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
• 1 (16 ounce) can whole kernel corn, drained
• 1.25 pounds ground beef

Recipe Instructions

Step 1

Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Step 2

Cover and cook on Low until flavors have melded, about 6 hours.

Step 3

Transfer beef and onion to the bottom of a slow cooker. Stir in diced tomatoes, corn, water, beans, diced tomatoes with chiles, tomato sauce, taco seasoning, and ranch dressing mix until well combined.