How to Make Taco Soup with Black Beans - A Step-by-Step Guide

Taco soup with black beans is a hearty and flavorful dish that is perfect for chilly nights or any time you're craving a comforting and satisfying meal. This easy-to-make soup is a popular choice for busy weeknights, as it comes together in just a matter of minutes with minimal effort. Packed with protein from the black beans and ground beef, as well as a medley of vegetables and a blend of spices, this soup is sure to become a new favorite in your meal rotation.

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Ingredients

  • 1 ¼ pounds ground beef
  • 1 large onion, chopped
  • 1 (16 ounce) can diced tomatoes
  • 1 (16 ounce) can whole kernel corn, drained
  • 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
  • 2 cups water
  • 1 (1 ounce) package taco seasoning
  • 1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)

Information

  • Prep Time: 10 mins
  • Cook Time: 6 hrs 5 mins
  • Total Time: 6 hrs 15 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Transfer beef and onion to the bottom of a slow cooker; stir in diced tomatoes, corn, pinto beans, black beans, diced tomatoes with chiles, tomato sauce, water, taco seasoning, and ranch dressing mix.
  • Cover and cook on Low until flavors have melded, about 6 hours.
  • Nutrition

    436 cal.

    • Total Fat: 16g
    • Saturated Fat: 6g
    • Cholesterol: 58mg
    • Sodium: 1872mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 11g
    • Total Sugars: 8g
    • Protein: 26g
    • Vitamin C: 16mg
    • Calcium: 104mg
    • Iron: 6mg
    • Potassium: 963mg