Slow-cooked Mexican-inspired stew (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1.5 pounds ground beef
03 -
1 cup diced onions
04 -
3 cloves of garlic, minced
05 -
3 tablespoons homemade taco seasoning
06 -
2 cans diced tomatoes with green chilies (10 ounces each, undrained)
07 -
2 cans tomato sauce (8 ounces each)
08 -
2 cans black beans (15 ounces each, drained and rinsed)
09 -
1 can corn (14 ounces)
10 -
2 cups water
11 -
Salt and pepper to taste
→ For Topping
12 -
Shredded cheese (optional)
13 -
Sour cream (optional)
14 -
Sliced green onion (optional)
15 -
Tortilla strips (optional)
# Instructions:
01 -
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.
02 -
Return the pan to medium heat and stir in homemade taco seasoning. Cook for 2 minutes, stirring constantly.
03 -
Transfer ground beef mixture to a slow cooker.
04 -
Stir in diced tomatoes, tomato sauce, black beans, corn and water.
05 -
Cover and cook on low for 6-8 hours, or high for 3 hours. Add salt and pepper to taste.
06 -
Before serving, top with shredded cheese, sour cream, green onion and tortilla strips.
# Notes:
01 -
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.
02 -
You can use leftover taco meat instead of cooking fresh ground beef. If doing so, start with the canned ingredients.
03 -
This soup freezes well for future meals.