Slow-Cooker Nacho Soup with Taco Beef and Cheddar Step-by-step instructions

Before you start

Before you start, brown the ground beef in a large skillet and drain off the excess fat. While the beef browns, drain and rinse the black beans, drain the corn, dice the red bell pepper, and cube the cream cheese so it can soften to room temperature.

Shred the cheddar cheese fresh from the block for the smoothest melt. Have all the ingredients measured and ready to go—this recipe comes together in minutes once the prep is done.

Instructions

Brown and layer

1. 1Brown the beef
   In a large skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon, until browned and no longer pink, about 8 to 10 minutes. Drain off any excess fat. Stir in the taco seasoning and cook for 1 minute more, until fragrant.
   Look for The beef is crumbled and deeply browned with the seasoning evenly distributed.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Draining the fat keeps the soup from becoming greasy, but leave a little for flavor.
2. 2Add the base ingredients
   Transfer the seasoned beef to the slow cooker. Add the black beans, corn, diced tomatoes and green chiles, red bell pepper, and beef broth. Stir everything together until well combined.
   Look for The liquid is a rich reddish-brown, with the vegetables and beans evenly distributed.
   Tip Rinsing the black beans removes excess sodium and helps keep the soup from turning murky.

The beef is browned and seasoned, and the slow cooker is filled with a colorful mix of beef, beans, corn, tomatoes, pepper, and broth. The liquid is a rich reddish-brown, and the ingredients are evenly distributed. Everything is ready for a long, slow simmer.

Slow-cook and melt

3. 3Slow-cook on low
   Cover the slow cooker and cook on LOW for 4 hours, until the flavors have melded and the soup is hot and bubbling around the edges.
   Look for The soup is steaming and the liquid has deepened in color; the vegetables are tender.
   Tip Resist lifting the lid during cooking—each peek releases heat and adds time.
4. 4Melt in the cream and cheese
   After 4 hours, stir in the heavy cream, cubed cream cheese, and shredded cheddar cheese. Continue stirring until the cream cheese and cheddar are fully melted and the soup is smooth and velvety, about 5 minutes.
   Look for The soup turns a glossy golden-orange, and the cheese is fully incorporated with no lumps.
   Tip For the smoothest melt, shred the cheddar yourself; pre-shredded bags often contain anti-caking agents.

After 4 hours on low, the soup is steaming and the flavors have melded. The liquid has deepened in color and the vegetables are tender.

When you stir in the cream, cream cheese, and cheddar, the soup transforms into a smooth, velvety golden mixture with a glossy sheen.

Serve and top

5. 5Serve with toppings
   Ladle the hot soup into warm bowls. Top with crunchy tortilla chips, pickled jalapeno slices, a dollop of sour cream, and diced avocado. Serve immediately.
   Look for The soup is thick and spoonable, with a glossy sheen and the toppings adding contrast.
   Tip Warm the bowls in a low oven or with hot water so the soup stays hot longer.

The soup is thick and spoonable, with a rich, cheesy aroma. Ladled into warm bowls and topped with crunchy tortilla chips, pickled jalapenos, sour cream, and avocado, it looks as inviting as it tastes. Serve immediately while hot and creamy.

Common mistakes

One common mistake is lifting the lid too often during the 4-hour simmer, which lets heat escape and extends the cooking time. Another is adding the dairy and cheese too early—if they simmer for too long, they can curdle or separate.

Be sure to drain the browned beef well, as excess fat can make the soup greasy. Finally, don’t skip shredding your own cheddar; pre-shredded cheese may not melt as smoothly and can leave a gritty texture.

How to tell it’s done

The soup is done when the beef has reached an internal temperature of 160°F (71°C) and the flavors have melded during the 4-hour simmer. The soup should be hot and bubbling around the edges, and the vegetables tender.

After adding the dairy and cheese, the soup should be thick, smooth, and glossy, with the cheese fully melted and no lumps. Taste and adjust seasoning with salt and pepper if needed.

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