Taco Soup with Black Beans
Description
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.
Ingredients
•
1 1/4 pounds ground beef
•
1 large onion, chopped
•
1 (16 ounce) can diced tomatoes
•
1 (16 ounce) can whole kernel corn, drained
•
2 cups water
•
1 (15 ounce) can pinto beans, rinsed and drained
•
1 (15 ounce) can black beans, rinsed and drained
•
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
•
1 (8 ounce) can tomato sauce
•
1 (1 ounce) package taco seasoning
•
1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
Directions
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.
2
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.
3
Cover and cook on Low until flavors have melded, about 6 hours.