Ground Beef Taco Soup

Ingredients

• 1 1/2 pounds lean ground beef (680 g)
• 1 medium yellow onion, diced (180 g)
• 3 garlic cloves, minced (15 g)
• 2 cans black beans, drained (850 g total)
• 2 cups frozen corn (330 g)
• 1 can crushed tomatoes (794 g)
• 1 can diced green chiles (113 g)
• 4 cups beef stock (960 g)
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon fine salt
• 1 lime, juiced (70 g)

Instructions

1. Prepare. Cut and measure all ingredients. Reserve the lime juice for the final stage. Keep the main beef pieces close in thickness, patting away excess surface moisture when needed for browning.
2. Arrange. Load the sturdy ingredients and measured liquid or oil into the dark crockpot insert. Keep the insert below three-quarters full and leave 6 inches of clear counter space around the appliance. Layer ingredients loosely rather than packing them down. Keep quick-cooking additions out until their directed interval.
3. Cook. Cover and cook on low for 4 hours. Begin checking 30 minutes early. Do not lift the lid repeatedly. The decisive cue is distinct beef crumbles and beans suspended in a spoonable red broth.
4. Finish. Add the lime juice. Fold, toss, or thicken gently until the finish is even. Stop when the food shows distinct beef crumbles and beans suspended in a spoonable red broth; adjust sauce consistency with a small measured liquid addition only if needed.
5. Serve. Divide the main pieces first, then spoon vegetables and sauce around them. Check the thickest portion separately. Serve promptly, keeping any crisp toppings or citrus separate until the plate reaches the table.

Notes

• Use similar-thickness pieces so the finish window stays narrow and the early checkpoint remains meaningful.
• The stated cook allowance includes every pressure release, sauce adjustment, or final thickening interval.
• Refrigerate leftovers promptly in shallow covered containers, and add fresh herbs, citrus, or crisp finishing ingredients only after reheating.

Nutrition Facts