Ingredients

1 tablespoon olive oil

1 pound ground beef (80/20 preferred)

¼ cup taco seasoning (see below)

3 tablespoons tomato paste

1 large yellow onion, diced to ½″

2 large bell peppers, diced to ½″

1 28-ounce can crushed tomatoes (fire roasted if available)

1 4-ounce can diced green chiles

1 14-ounce can black beans, drained and rinsed

1.5 cups frozen corn

2 cups low sodium beef broth

2 tablespoons lime juice

2 tablespoons chopped cilantro

1-2 tablespoons chili powder (depending on preference for heat)

1 tablespoon cumin

2 teaspoon paprika

1 teaspoon kosher salt

1 teaspoon ground pepper

1 teaspoon garlic powder

1 teaspoon coriander

¼ teaspoon oregano

Shredded cheese, sour cream, avocado or guacamole, chopped cilantro, diced red onion or sliced green onions, tortilla strips or Fritos for toppings

Instructions

Step 1: In a small bowl, combine chili powder, cumin, paprika, kosher salt, ground pepper, garlic powder, coriander, and oregano, then stir until well combined to make the taco seasoning.

Step 2: Heat the olive oil in a 10-inch skillet over medium-high heat until it shimmers. Break the ground beef into large chunks and brown, crumbling with a wooden spoon as it cooks. Cook until no pink remains and an even, slightly crispy edge forms, with a thin layer of rendered fat in the pan.

Step 3: Sprinkle the taco seasoning over the beef and stir constantly for 2–3 minutes to evenly coat the meat.

Step 4: Add the tomato paste and work it into the beef until evenly incorporated. Cook 1–2 minutes more, stirring until the tomato paste deepens in color.

Step 5: Transfer the beef and any browned bits to the slow cooker. Add onion, bell peppers, crushed tomatoes, green chiles, black beans, corn, and beef broth. Stir to combine.

Step 6: Cover and cook on low for 5–6 hours or on high for 3–4 hours.

Step 7: Just before serving, stir in lime juice and cilantro. Taste and adjust salt, pepper, and lime as needed so the flavors sing.

Step 8: Ladle into bowls and garnish with your favorite toppings. Enjoy!

Tips & Variations

For extra depth, use fire-roasted crushed tomatoes if you can find them.

Adjust heat by varying the chili powder or adding a dash of hot sauce at the end.

Make ahead: assemble the slow cooker ingredients the night before and refrigerate; start it in the morning for a ready-to-eat soup.

Leftovers shine when topped with fresh cilantro and a squeeze of lime.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken. The flavor will be lighter, so you may want to add a touch more seasoning or a squeeze of lime to brighten the dish.

Can I make this on the stove instead of the slow cooker?

Absolutely. After browning the meat with the aromatics and spices, simmer the mixture with the remaining ingredients in a large pot for 20–30 minutes, then finish with lime juice and cilantro.