Beef Taco
Soup
Creamy taco-seasoned beef, black beans, corn and tomatoes in one seriously easy dinner.
Nutrition information is an estimate and will vary based on ingredients and brands used.
Ingredients
Tap each ingredient as you add it.
Slow Cooker Instructions
Brown the beef.
Cook the ground beef in a skillet until fully cooked and it reaches 160°F. Drain any excess fat.
Add almost everything.
Add the cooked beef, black beans, diced tomatoes with green chiles, corn, beef broth, taco seasoning and garlic powder to the slow cooker.
Add the cream cheese.
Place the cubed cream cheese on top. There's no need to stir it in yet.
Let it cook.
Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Stir + serve.
Stir well before serving so the cream cheese is fully incorporated into the soup.
Make It a Freezer Meal
Brown the ground beef until fully cooked to 160°F, drain any excess fat, and let it cool completely.
Add the cooled beef, black beans, diced tomatoes with green chiles, corn, taco seasoning and garlic powder to a gallon-size freezer bag.
Leave the beef broth and cream cheese out. You'll add both on cooking day.
Remove as much air as possible, seal, label and lay flat. Freeze for up to 3 months.
Thaw completely in the refrigerator. Transfer everything to the slow cooker, then add 2 cups beef broth and 4 oz cream cheese. Do not cook the meal from frozen.
+ 2 CUPS BEEF BROTH
+ 4 OZ CREAM CHEESE
Because “I'll definitely remember that three months
from now” is how we end up staring into a freezer
questioning our life choices.
Smart Swaps
Prefer ground turkey? Use it instead of the beef.
Swap regular cream cheese for Neufchâtel if that's what you have on hand.
Add diced jalapeño if you want more heat.
Top with shredded cheese, avocado, Greek yogurt, cilantro or crushed tortilla chips. Or all of them. It's your soup.
Make it easy to eat well.
You don't need more willpower at 6 p.m. You need fewer decisions. A dinner that's already waiting for you beats a perfect meal plan you don't have the energy to follow.