Slow Cooker Taco Bean Soup Recipe

Slow Cooker Taco Bean Soup Recipe

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 (15 ounce) can white beans, undrained
  • 1 (15 ounce) can red kidney beans, undrained
  • 1 (15 ounce) can white kidney beans, undrained
  • 1 (15 ounce) can ranch-style beans, undrained
  • 1 (15 ounce) can pinto beans, undrained
  • 1 (15 ounce) can black beans, undrained
  • 1 (15 ounce) can white hominy, drained
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  1. Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker and sprinkle with onion and taco seasoning mix.
  2. Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chile peppers into beef mixture.
  3. Cook in the slow cooker set to Low until cooked through and flavors blend, 4 to 5 hours.
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