Slow Cooker Taco Soup made with veggies, salsa, and lean Ground Beef is full of traditional taco flavor but served as a soup!
Yes. I haven’t put away my slow cooker yet and don’t plan on doing so anytime soon! And judging by the number of moms in our church group that talk about slow cooker dinners I’m not the only one who plans on using this kitchen gadget year-round. One slow cooker meal my family can always agree on is any protein cooked in salsa, corn, and peppers. My boys know when Mom brings out the tortilla chips they’ll be loving dinner! Because I’m trying to keep things lighter than my chip-loving-toddlers, I created this slow cooker taco soup so I could meet my needs, lean protein + veggies + whole grains, and the boys’ needs, chips, cheese, and ground beef!
Now here’s the trick when it comes to cooking ground beef in your slow cooker for this taco soup. Cook it as you would on the stovetop FIRST, then add to your slow cooker to finish cooking with the rest of the taco soup ingredients. While I know it’s an extra step, it takes 10 minutes [if that] and really keeps the texture and consistency of the beef as you know it.
This taco soup lasted us a few days and is nice and thick that the boys had an easy time scooping up the filling with chips [their favorite] or spoons [Mom’s preference]. If you are feeding small children too you know that protein is something that’s hard to get in their little tummies. Ground beef is ideal for little fingers [or scoop chips] and really takes on the flavor of the salsa and seasonings in this recipe. My boys liked it day one, and didn’t turn their nose up at leftovers on day two. While tortilla chips might not be the healthiest thing on the menu, if they eat them with healthy foods like lean Ground beef, then I’m A-OK with the compromise! Life with toddlers is about compromise, right?!
- 1 pound lean Ground Beef
- ½ teaspoon cumin
- ½ teaspoon oregano
- 2 cups brown rice
- 2 cups of your favorite salsa
- 4 cups chicken broth
- 1 cup frozen corn
- 1 cup frozen bell pepper mix [or 1 cup fresh green or red bell pepper, roughly chopped]
- Heat skillet oven medium-high heat. Brown ground beef until cooked through, about 8-10 minutes. Add seasonings and stir to combine.
- Meanwhile, cook rice according to package directions [I used microwaveable brown rice].
- Add all of the ingredients to slow cooker insert except frozen vegetables. Cover and cook on low for 4-5 hours. 30 minutes before serving, add frozen vegetables. Stir to combine.
- Serve with optional ingredients such as sour cream, cheddar cheese, avocado, and tortilla chips.
Tell me: Do you plan on putting away your slow cooker once the weather gets warmer?! Or do you rely on it for busy weeks no matter what time of the year it is?! Take taco night to the next level with this easy slow cooker taco soup! Click To Tweet
Disclaimer: I am proud to partner with the Michigan Beef Industry Commission to bring you healthy recipes made with beef. Because of these great partnerships I am able to share delicious and nutritious family-friendly recipes. As always all opinion and ideas are 100% my own.