Slow Cooker Taco Soup

Crock Pot taco soup in a grey bowl and topped with sour cream, green onions, cheese and tortilla strips.

4.69 from 16 votes

This Easy Crock Pot Taco Soup Recipe is made with ranch seasoned beef, beans, and tomatoes, and it's perfect served with your favorite toppings. It's a great budget-friendly meal during the week and it's also great for meal prep!

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 242kcal

Author: Ryan Allen

Equipment

Ingredients

1 ½ lbs ground beef
1 tbsp olive oil
1 cup yellow onion (diced)
2 cloves garlic (minced)
1 (15.25 oz) can of black beans (drained and rinsed)
1 (15.25 oz) can of kidney beans (drained and rinsed)
1 (15.25 oz) can of whole kernel corn (drained and rinsed)
2 (15.25 oz) cans of diced tomatoes
1 (1 oz) package of taco seasoning
1 (1 oz) package of ranch seasoning
1 (16 oz) bottle of your favorite salsa
2 ½ cups water
½ tsp salt
1 tsp pepper

Instructions

Heat olive oil in a large skillet over medium heat. Add garlic and saute for 30 seconds. Then add onion and saute for 3 minutes. Add in ground beef and cook until completely browned. Then drain off excess grease and add to the Crock-Pot.
Add garlic, black beans, kidney beans, corn, diced tomatoes, taco seasoning, ranch seasoning, salsa, water, salt, and pepper. Stir everything until well combined.
Cover and cook on high for 2½ to 3 hours or on low for 7 to 8 hours.
Serve with your favorite toppings, and enjoy!

Notes

Do not skip the step of browning the meat and vegetables as this will help develop deeper flavors in the soup.

Serve up a wide range of toppings on the table so everyone can add what they love on top.

Nutrition