2 cansdiced tomatoes with green chilies10 ounces each, undrained
2 canstomato sauce8 ounces each
2 cansblack beans15 ounces each, drained and rinsed
1 cancorn14 ounces
2cupswater
salt and pepper to taste
For topping:
shredded cheeseoptional
sour creamoptional
sliced green onionoptional
tortilla stripsoptional
Instructions
Heat oil in a large skillet over medium heat. Add in ground beef and cook until the beef starts to brown. Add in onions and garlic and cook until the beef is completely browned. Drain excess oil.
Return the pan to medium heat and stir in homemade taco seasoning. Cook for 2 minutes, stirring constantly.
Transfer ground beef mixture to a slow cooker.
Stir in diced tomatoes, tomato sauce, black beans, corn and water.
Cover and cook on low for 6-8 hours, or high for 3 hours. Add salt and pepper to taste.
Before serving, top with shredded cheese, sour cream, green onion and tortilla strips.
Notes
If you prefer to cook this taco soup on the stovetop, simply cook the beef mixture in a large Dutch oven, add in the diced tomatoes, tomato sauce, black beans, corn and water. Cover and simmer on low heat for about 1 hour.
I included directions for making the taco meat at the same time as the soup, but please feel free to do what we did and use leftover taco meat. If you do that, start the soup with ingredients from the cans of diced tomatoes with green chiles forward.