Description
A hearty ground beef Mexican slow cooker recipe loaded with beans, tomatoes, garlic, onions, and bold spices for an easy, flavorful dinner.
Ingredients
2 pounds ground beef
1 large onion, finely chopped
3 cloves garlic, minced
2 cans (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
2 cans (14.5 oz) diced tomatoes with green chilies
1 can (8 oz) tomato sauce
1 cup beef broth
1 packet taco seasoning
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup frozen corn kernels
1 tablespoon olive oil
Fresh cilantro for garnish
Lime wedges for serving
Instructions
Heat olive oil in a large skillet over medium heat.
Add chopped onions and sauté until translucent, about 5 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Add ground beef, breaking it up with a spatula, and cook until browned, about 7-10 minutes.
Season with salt and pepper.
Transfer beef mixture to the slow cooker.
Add black beans, kidney beans, diced tomatoes with green chilies, tomato sauce, beef broth, taco seasoning, chili powder, cumin, and smoked paprika.
Stir to combine all ingredients thoroughly.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
30 minutes before serving, stir in frozen corn kernels.
Ladle into bowls, garnish with fresh cilantro, and serve with lime wedges.
Notes
For a spicier version, add a chipotle pepper in adobo sauce to the slow cooker. Substitute ground turkey for a lighter option. Always drain and rinse canned beans to reduce sodium content. Serve with rice, tortillas, or tortilla chips for variety.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 85mg