Jun 19, 2013 15:12 Mexican Taco Soup Mexican Taco Soup Advocate staff photo by HEATHER MCCLELLAND -- Mexican Taco Soup freezes well and makes a good take-along meal for vacation travel. Julie Kay June 19, 2013 Comments ADVOCATE-TESTED RECIPE Mexican Taco Soup Serves 6 to 8. Recipe is by Julie Kay. 1 lb. lean ground beef 1 (1.25-oz.) pkg. taco seasoning mix 3 green onions, chopped 1 (15-oz.) can black beans 1 (28-oz.) can crushed tomatoes 1 (11-oz.) can Mexicorn 1 green bell pepper, chopped 1 ½ cups beef broth ½ cup shredded cheddar cheese 1. Brown ground beef over stove-top on medium-high heat. 2. Drain and place in slow cooker and add all other ingredients except cheese. 3. Cook on Low for 6 to 8 hours. Spoon into individual bowls and top each bowl with handful of shredded cheddar cheese.