Tex-Mex taco soup deserves its own meme—the mix of ground beef, beans, tomatoes, and green chilies shows up in countless soup and casserole recipes. Here, we’ve calibrated it for the slow cooker, definitely the easiest (and arguably the most satisfying) version yet. All you do is sauté onion and ground beef, then transfer them to the crock of your cooker along with canned pinto and red kidney beans, Mexican-style and diced canned tomatoes, corn, green chilies, black olives, and seasonings. Four hours later, you have a nourishing, comforting soup, ready to be garnished with sour cream, cheese, scallions, and fresh or pickled jalapeños.
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