Slow Cooker Taco Soup
A slow cooker taco soup recipe that yields a large batch, serving 8 to 10 people, perfect with fresh cornbread.
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Instructions
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Cook ground beef with onion and peppers in a large skillet until the beef is no longer pink.
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Transfer the cooked meat mixture to a slow cooker.
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Add two cans of beans, taco or tomato sauce, diced tomatoes, taco seasoning, garlic powder, cumin, oregano, and corn to the slow cooker.
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Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, then season with salt and pepper to taste.
Nutritional Info (per serving)
Calories:
276 kcal
Carbohydrate:
33 g
Cholesterol:
40 mg
Fiber:
11 g
Protein:
23 g
Saturated Fat:
2 g
Sodium:
432 mg
Sugar:
5 g
Fat:
7 g
Unsaturated Fat:
0 g