Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 1 (15-ounce) can tomato sauce
  • 1 packet (1.25 ounces) taco seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 4 cups beef broth
  • Salt and black pepper to taste
  • shredded cheddar cheese (optional)
  • sour cream (optional)
  • avocado (optional)
  • chopped cilantro (optional)
  • crushed tortilla chips (optional)
  • lime wedges (optional)

Instructions:

  1. In a large skillet over medium-high heat, heat the olive oil. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  2. Add the chopped onion and minced garlic to the skillet with the beef. Cook until softened, about 3-5 minutes.
  3. Transfer the browned beef and onion mixture to the slow cooker.
  4. Add the black beans, kidney beans, pinto beans, corn, diced tomatoes and green chilies, tomato sauce, taco seasoning, chili powder, cumin, and beef broth to the slow cooker. Stir well to combine.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and top with your favorite taco toppings.