Ingredients
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1 1/2 pounds ground beef, 80–90% lean
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1 (1 ounce) packet taco seasoning mix
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1 (15 ounce) can corn, drained
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2 (10 ounce) cans diced tomatoes with green chiles (such as Rotel), undrained
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3 cups low-sodium beef broth
Beef Taco Soup: Directions
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In a large skillet over medium-high heat, cook the ground beef, breaking it into small pieces as it browns, for 6–8 minutes until no pink remains and some edges are slightly crisp.
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Drain any extra grease so the soup won’t be too oily.
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Put the drained, browned beef into the slow cooker. Sprinkle the taco seasoning over the meat and stir to coat.
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Add the drained corn and the undrained diced tomatoes with green chiles to the slow cooker.
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Pour in the beef broth and stir everything together until mixed.
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Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the soup is rich and the flavors are blended.
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Taste and add a little salt if needed. Stir, then ladle into bowls and serve hot with your favorite toppings.