It’s 6pm, you’re tired, and everyone’s hungry. This Crock Pot Taco Soup is the answer to your busy evening stress. It delivers a warm and hearty meal with almost zero effort from you.
This recipe uses simple pantry staples to create deep flavor. Your kitchen will smell incredible all afternoon. It is the perfect comfort food for chilly fall nights. You just need a few minutes of prep to get it started.
Why You’ll Love This Recipe
This recipe is a massive win for budget-friendly cooking. It uses affordable canned beans and ground beef to feed a large crowd. You can set it in the morning and forget about it. It is perfect for busy fall weeknights when schedules are packed.
Your kids will love the mild, savory flavor of the ranch and taco blend. It is a great way to sneak in extra protein and fiber. The leftovers taste even better the next day. You will love having dinner ready and waiting when you walk through the door.
Simple Cooking Method
Making this soup is incredibly straightforward for any home cook. You start by browning the meat and onion in a skillet. After that, you simply dump and go with the remaining ingredients. The slow cooker does all the heavy lifting for you.
Even if you are new to cooking, you can master this. There is no complicated chopping or fancy techniques required. Using undrained cans saves time and adds extra moisture. You will feel like a pro with very little cleanup involved.
Ingredients You’ll Need
This recipe relies on pantry staples that you likely already have on hand.
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 1 package (1 oz) taco seasoning mix
- 1 package (1 oz) dry ranch dressing mix
- 1 can (15 oz) pinto beans, undrained
- 1 can (15 oz) kidney beans, undrained
- 1 can (15 oz) whole kernel corn, undrained
- 2 cans (10 oz each) diced tomatoes with green chiles, undrained
- 1 cup beef broth
Step-by-Step Directions
- In a large skillet, brown the ground beef and diced onion over medium heat until meat is fully cooked.
- Drain excess grease from the skillet.
- Transfer the cooked beef and onions to the slow cooker.
- Add the taco seasoning, ranch seasoning, pinto beans, kidney beans, corn, and diced tomatoes with green chiles to the slow cooker.
- Pour in the beef broth and stir all ingredients until well combined.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Serve hot with optional toppings such as shredded cheese, sour cream, and tortilla chips.
Best Ways to Enjoy It
Serve this soup warm in large, cozy bowls. Top it with a dollop of cool sour cream and shredded cheddar. Crushed tortilla chips add a satisfying crunch to every single bite. You can also add fresh avocado or a squeeze of lime.
Pair it with a side of sweet cornbread for a full meal. It is a fantastic choice for game day gatherings or casual potlucks. Set the table, call the family, and enjoy a stress-free dinner together. This meal is all about easy, happy moments at home.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to four days. For longer storage, you can freeze this soup for three months. Reheat on the stovetop over medium heat until steaming hot. You can also use the microwave for a quick lunch.
Tips for Best Results
- Don’t skip browning the beef and onions for the best savory flavor.
- Drain the grease thoroughly to keep the soup from being oily.
- Use low-sodium broth if you want to control the salt levels.
- Brown the meat the night before to save time in the morning.
- Double the batch for a large crowd during holiday gatherings.
- Add a handful of fresh cilantro right before serving for brightness.
Ways to Switch It Up
- Swap the ground beef for ground turkey for a leaner option.
- Use black beans instead of pinto beans for a different texture.
- Make it vegetarian by using extra beans and vegetable broth.
- Add a can of black olives for more Mexican-inspired flair.
Common Questions
Can I make this on the stovetop?
Yes, you can simmer everything in a large pot. Brown the meat first, then simmer for 30 minutes. The flavors will still be absolutely delicious.
Is this soup very spicy?
It has a mild kick from the green chiles. You can use “mild” diced tomatoes to keep it kid-friendly. Add jalapeños if you prefer more heat.
Can I use frozen corn?
Absolutely, frozen corn works perfectly in this recipe. Just add it in with the other ingredients. It will cook beautifully in the slow cooker.
I hope this cozy recipe makes your busy weeknights a little easier. Give it a try and enjoy more time with your family tonight. Happy cooking!
— Alex
Ingredients
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 1 package (1 oz) taco seasoning mix
- 1 package (1 oz) dry ranch dressing mix
- 1 can (15 oz) pinto beans, undrained
- 1 can (15 oz) kidney beans, undrained
- 1 can (15 oz) whole kernel corn, undrained
- 2 cans (10 oz each) diced tomatoes with green chiles, undrained
- 1 cup beef broth
Instructions
- In a large skillet, brown the ground beef and diced onion over medium heat until meat is fully cooked.
- Drain excess grease from the skillet.
- Transfer the cooked beef and onions to the slow cooker.
- Add the taco seasoning, ranch seasoning, pinto beans, kidney beans, corn, and diced tomatoes with green chiles to the slow cooker.
- Pour in the beef broth and stir all ingredients until well combined.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Serve hot with optional toppings such as shredded cheese, sour cream, and tortilla chips.
