Slow Cooker Taco Soup
Beef, beans, corn, and tomatoes slow-cooked with taco seasoning for about $2.39 a serving, from a recipe that asks you to brown meat and then walk away for six hours. It is a dump-and-go dinner in the truest sense: everything but the cheese goes in the pot, and the slow cooker does the rest. Six generous bowls means dinner tonight plus lunches for the next two days, and it freezes without any loss. Good for a workday, a game day, or a week when you know you will not want to cook. Cheddar on top, and tortilla chips if you have them.
6 hr
4
$9.54
$2.38
Ingredients
Estimated Aldi prices for the amount this dinner uses, based on regular shelf prices and the current weekly ad.
Steps
- 1Brown the ground beef with the diced onion in a skillet, 6–7 minutes; drain fat.
- 2Add the beef, black beans, corn, diced tomatoes, and taco seasoning to the slow cooker; stir.
- 3Cover and cook on low 6 hours.
- 4Ladle into bowls and top with shredded cheddar.
Tips & swaps
- Use two cans of beans and skip the beef for a very cheap meatless version.
- A can of diced green chiles or a spoon of chili powder adds heat.
- Serve over rice to make it go further, or on chips as a taco dip.
- Swap the taco packet for cumin, chili powder, and garlic powder if you prefer.
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Put Slow Cooker Taco Soup into your week
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