Ooooh, my friend.
I’m crushing hard on the Multi-Cooker lately…mostly because it’s able to cook some many things without needing multiple pots or dishes. Like this Taco Soup, for example.
You brown the ground beef on saute mode, then drain it if need be. (If you use a lean beef, you don’t even need to drain it!) Then, switch to Slow Cooker mode or adjust the temperature and time on the Stovetop mode and let it simmer until it’s time for dinner. I love the versatility and that I don’t have to babysit the meal, or that I don’t have to use another skillet to get the ground beef ready.
If you haven’t heard yet, we have a new website with all of our favorite multi-cooker recipes and we’re adding new ones every week. Check out Multi-CookerRecipes.com for more great M-C recipes!
And now, here’s the recipe with both the stovetop and slow cook directions…
Multi-Cooker Taco Soup
Yield – 4-6 servings
Preparation Time – 15 minutes
Cooking Time – 8 hours
- 1 lb. ground beef
- 15 oz. can black beans, drained and rinsed
- 15 oz. can diced tomatoes, undrained
- 15 oz. can corn
- 2 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 2-3 cups chicken broth
- Salt and pepper to taste
- Optional garnishes: crushed tortilla chips, sour cream, shredded cheese, green onions
- Using Saute mode, brown and drain the ground beef.
- Add the ground beef back into the multi-cooker insert and add the remaining ingredients (except garnishes).
- SLOW COOKER: Cook on low for 8 hours.
- STOVETOP: Simmer at 300 F for 30 minutes, allowing flavors to mingle and marry.
- Ladle into bowls and top with preferred garnishes.