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slow cooker ground beef taco soup - featured image

Slow Cooker Ground Beef Taco Soup: Meal Prep

  • Author: Olivia
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Description

A hearty, freezer-friendly taco soup made with fire-roasted tomatoes and ground beef. This slow cooker recipe requires minimal active prep time, making it perfect for weekly meal prep.

Ingredients

Scale
  • 1.5 pounds ground beef (80/20 lean)
  • 1 large yellow onion, diced
  • 2 cans (28oz each) fire-roasted diced tomatoes, drained
  • 2 cans (15oz each) black beans, drained and rinsed
  • 1 can (15oz) corn, drained (or 1 cup frozen corn)
  • 2 tablespoons taco seasoning
  • 1 cup chicken broth (low-sodium)
  • 1 can (4oz) mild green chiles, diced
  • 2 tablespoons fresh lime juice
  • 2 cups shredded cheese (Mexican blend or cheddar, for serving)
  • 2 ripe avocados, diced (for serving)
  • 1/2 cup sour cream (for serving)
  • 1/2 cup fresh cilantro, chopped (for serving)
  • 1 bag tortilla chips, crushed (for serving)

Instructions

  1. Heat a large skillet over medium-high heat. Add ground beef and break it into small crumbles with a spatula. Cook until browned (6-8 minutes), then drain the grease thoroughly.
  2. In the same skillet, add a splash of oil if needed and sauté the diced onion for 2-3 minutes until softened and translucent.
  3. Transfer the browned beef and onions into a 6-quart slow cooker.
  4. Add the drained fire-roasted tomatoes, rinsed black beans, drained corn, green chiles, taco seasoning, and chicken broth to the slow cooker. Stir to combine.
  5. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  6. Once cooked, stir in the fresh lime juice. Taste and adjust seasoning with salt or additional taco seasoning if needed.
  7. Let the soup cool slightly before portioning into meal prep containers.
  8. Serve topped with shredded cheese, avocado, sour cream, cilantro, and crushed tortilla chips.

Notes

Drain the tomatoes well to prevent a watery soup. Do not add dairy toppings (cheese, sour cream) or fresh garnishes (avocado, cilantro) before freezing; add them fresh when reheating. The soup freezes well for up to 3 months. If using regular diced tomatoes instead of fire-roasted, add 1 teaspoon of smoked paprika for depth.

  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours
  • Category: Main Course
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl with toppings
  • Calories: 320
  • Fat: 14
  • Carbohydrates: 28
  • Fiber: 8
  • Protein: 22

Keywords: slow cooker, taco soup, meal prep, ground beef, fire-roasted tomatoes, freezer friendly, easy dinner, healthy soup

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Find it online: https://fooduku.com/slow-cooker-ground-beef-taco-soup-meal-prep/