Summer Kickoff Supper: Merely 5 ingredients. I make it when I want a rich dinner handled hours ahead with practically zero cleanup.

This 5-ingredient slow cooker beef taco soup is my answer to those early-summer evenings when I want a rich, satisfying dinner handled hours ahead with almost no cleanup. It leans on the American taco-soup tradition that showed up in church cookbooks and community potlucks in the ’80s and ’90s—simple pantry staples, big flavor, and minimal effort. By browning the ground beef first, you build a deep, umami-rich base that slowly melds with taco seasoning and tomatoes into a thick, amber broth that feels far more complex than its short ingredient list suggests.

Ladle the soup into warm bowls and top it simply with a squeeze of lime and a handful of crushed tortilla chips for crunch. If you’d like to stretch the meal, serve it over steamed rice or with warm flour or corn tortillas on the side. A crisp green salad with a limey vinaigrette or a platter of sliced cucumbers, radishes, and avocado balances the richness. For a casual summer kickoff supper, set the slow cooker on the table, surround it with bowls of shredded cheese, sour cream, chopped cilantro, and hot sauce, and let everyone doctor their own bowl.

Servings: 6

1 1/2 pounds ground beef (80–90% lean)

In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles as it cooks, 6–8 minutes. Cook just until no pink remains and the meat is lightly browned; do not overcook it until dry.

Drain off most of the rendered fat, leaving about 1–2 tablespoons in the pan for flavor, and return the browned beef to the skillet.

Sprinkle the taco seasoning evenly over the hot beef and stir well to coat, letting it toast for about 1 minute to bloom the spices.

Transfer the seasoned beef to the slow cooker, spreading it in an even layer across the bottom.

Pour in the beef broth, then add the fire-roasted diced tomatoes with all their juices and the drained, rinsed black beans. Stir gently to combine, making sure the beef is submerged so it can continue to enrich the broth.

Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the soup is thickened slightly, the fat is glistening on the surface, and the broth is a deep amber color with rich, concentrated flavor.

Taste and adjust seasoning with a pinch of salt if needed (taco seasoning blends vary in saltiness). Ladle into bowls and serve hot with your favorite taco-style toppings, if desired.

To keep this true to the 5-ingredient promise, I’ve kept everything streamlined, but there’s room to customize within that framework. If you prefer a leaner soup, use 90–93% lean ground beef and drain all but a teaspoon of fat after browning; the broth will be slightly less glossy but still flavorful. For a bit more heat without adding another ingredient, choose a “hot” or “spicy” taco seasoning blend or fire-roasted tomatoes labeled with chiles. You can swap black beans for pinto or kidney beans in the same amount, or omit the beans entirely and add an extra can of tomatoes or broth to maintain volume. For a thicker, more stew-like texture, leave the lid off the slow cooker for the last 20–30 minutes on HIGH so some liquid can evaporate. If you want to add vegetables while staying close to the spirit of the recipe, frozen corn or a can of hominy can replace the beans one-for-one without changing the method. Food safety tips: Always brown the ground beef thoroughly until no pink remains and the juices run clear before transferring it to the slow cooker; this ensures the meat reaches a safe temperature quickly. Use a clean spoon each time you taste for seasoning and avoid returning used utensils to the pot. If you prepare the soup ahead, cool it quickly by transferring to shallow containers and refrigerate within 2 hours of cooking; reheat leftovers to a full simmer before serving and use within 3–4 days, or freeze for up to 3 months.