Crockpot Cowgirl Soup with Ground Beef: Easy Set-It-and-Forget-It Dinner Step-by-step instructions

Before you start

Before starting, peel and cube the potatoes into 1/2-inch pieces so they cook evenly. Drain and rinse the black beans, and drain the corn. Soften the cream cheese by leaving it at room temperature for about 30 minutes, then cut it into chunks.

Have the taco seasoning and beef broth measured and ready. Brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles, then drain excess fat if desired. The slow cooker should be clean and ready to receive the ingredients.

Instructions

Prep and Brown

1. 1Brown the Ground Beef
   Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no pink remains, about 6 to 8 minutes. Drain off any excess fat if desired. Transfer the browned beef to the slow cooker insert.
   Look for The beef is crumbled and browned, with no pink spots.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Draining the fat gives a cleaner broth, but leaving a little adds richness.
2. 2Add the Vegetables and Seasoning
   To the slow cooker with the beef, add the potato cubes, drained black beans, and drained corn. Sprinkle the taco seasoning evenly over the top.
   Look for The vegetables are evenly distributed over the beef.
   Tip Cutting potatoes into uniform cubes helps them cook evenly.
3. 3Pour in the Broth and Add Cream Cheese
   Pour the beef broth over the ingredients in the slow cooker. Place the softened cream cheese chunks on top; no need to stir.
   Look for The broth covers most of the solids, and cream cheese sits on top.
   Tip Softening the cream cheese helps it melt into a smooth sauce.

At the end of this phase, the ground beef is browned and crumbled, filling the bottom of the slow cooker. The potatoes, beans, corn, and taco seasoning are layered on top, with the broth poured over.

The cream cheese chunks sit on the surface, ready to melt during the long cook. The slow cooker is full but not overflowing, and the ingredients are evenly distributed.

Slow Cook

4. 4Cook on Low
   Cover the slow cooker and cook on low for 6 to 7 hours, until the potatoes are tender and the cream cheese has melted into the broth, stirring once halfway through if possible.
   Look for The soup is bubbling gently and the cream cheese has fully incorporated.
   Tip Stirring halfway helps the cream cheese blend smoothly.
5. 5Stir Until Creamy
   After cooking, stir the soup well to ensure the cream cheese is completely melted and the broth is creamy. The beef should be fully cooked and the potatoes fork-tender.
   Look for The soup looks creamy and uniform, with no visible cream cheese chunks.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the soup seems too thick, add a splash of broth to loosen it.

After 6 to 7 hours on low, the soup is bubbling gently and the cream cheese has melted, creating a creamy, pale golden broth. The potatoes are tender when pierced with a fork, and the beef is fully cooked. The aroma is rich and savory, with notes of taco spice and sweet corn. Stir the soup to ensure everything is well combined and the texture is smooth.

Finish and Serve

6. 6Serve the Soup
   Ladle the soup into bowls and serve hot. The soup is hearty enough to stand alone, but can be topped with shredded cheese, sour cream, or tortilla chips if desired.
   Look for The soup is steaming and creamy, with visible beef and vegetables.
   Tip Let the soup cool slightly before serving to avoid burning.

The soup is creamy and hearty, with no visible cream cheese chunks. The potatoes are soft, the beans and corn are plump, and the beef is tender. Ladle it into bowls, making sure each serving gets a good mix of beef, vegetables, and broth. The soup is hot and steaming, ready to be enjoyed.

Common mistakes

One common mistake is not browning the beef before adding it to the slow cooker, which results in a less flavorful soup. Another is adding the cream cheese too early or not softening it, leading to lumps.

Be sure to stir the soup halfway through cooking to help the cream cheese incorporate smoothly. Overcrowding the slow cooker can cause uneven cooking, so use a 6-quart model or adjust the quantities. Finally, don't lift the lid too often, as this releases heat and extends cooking time.

How to tell it’s done

The soup is done when the potatoes are fork-tender and the cream cheese has completely melted into the broth, creating a creamy, uniform texture. The beef should be fully cooked with no pink remaining, reaching an internal temperature of at least 160°F (71°C).

The flavors should be well-blended, with the taco seasoning and beef broth forming a savory base. If the soup looks too thick, stir in a little extra broth; if it's too thin, let it cook uncovered for another 30 minutes to reduce.

• Ground meat: 160°F (71°C) in the thickest part