I made an Easy Crockpot Taco Soup Ground Beef that yields a giant, no-fuss pot of spicy, hearty soup everyone will fight over.

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I’m obsessed with Taco Soup Slow Cooker because it hits dinner cravings without drama. I love the way 1 lb ground beef teams up with tomatoes and beans to make a messy, punchy bowl that actually satisfies.

But the star for me is the little bursts of 1 can (15 oz) sweet corn that cut through the heat and make each spoonful interesting. Easy Crockpot Taco Soup Ground Beef is my go-to when I don’t want to fuss over forks and plates.

Big bowl, crunchy tortilla chips, melty bites. Simple, loud, and completely addictive every single week, no regrets allowed.

Ingredients

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Ground beef, hearty protein, gives the soup real comforting heft.
Packet taco seasoning, it’s bold and makes it taste Mexican-ish.
Yellow onion, sweet crunch when it softens, adds depth.
Garlic, minced—basically little bursts of savory goodness throughout.
Kidney beans, creamy bites and extra protein, filling and cheap.
Diced tomatoes, juicy texture and bright tomato flavor in every spoon.
Rotel tomatoes with chiles, plus a spicy kick you’ll appreciate.
Tomato sauce, smooth body and that classic red soup base.
Sweet corn, pops of sweetness and fun texture contrast.
Beef broth, the warm background that pulls everything together.
Vegetable oil, helps brown stuff and keeps flavors from sticking.
Salt and black pepper, simple seasoners that actually matter here.
Shredded cheddar, optional melty topping that’s pure indulgence.
Sour cream, dollop of tang that cools spicy bites nicely.
Tortilla chips, crunchy scoop alternative, totally snackable with soup.

Ingredient Quantities

1 lb ground beef (about 450 g)

1 packet (1 oz) taco seasoning mix

1 medium yellow onion, diced

2 cloves garlic, minced

1 can (15 oz) kidney beans, drained and rinsed

1 can (14.5 oz) diced tomatoes, undrained

1 can (10 oz) diced tomatoes with green chiles (Rotel), optional but good

1 can (8 oz) tomato sauce

1 can (15 oz) sweet corn, drained

2 cups beef broth (about 480 ml)

1 tbsp vegetable oil or olive oil

Salt and black pepper, to taste

Shredded cheddar cheese for topping (optional)

Sour cream for topping (optional)

Tortilla chips or strips for serving (optional)

How to Make this

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1. Heat oil in a skillet over medium-high heat, add ground beef and cook, breaking it up with a spoon, until browned; drain off excess fat but leave a little for flavor.

2. Add diced onion and minced garlic to the skillet with the beef and cook 2 to 3 minutes until the onion is soft and translucent.

3. Sprinkle the taco seasoning over the beef mixture, stir well to coat and cook 1 minute to bloom the spices.

4. Transfer the beef mixture to the slow cooker, then add the drained and rinsed kidney beans, canned diced tomatoes (with their juice), optional Rotel, tomato sauce, and drained corn.

5. Pour in the 2 cups beef broth, stir everything to combine, and season with a little salt and black pepper; remember you can always add more later.

6. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until flavors are melded and soup is hot all the way through.

7. Taste near the end of cooking and adjust salt, pepper or extra taco seasoning if it needs more zip.

8. If you want a thicker soup, remove the lid for the last 20 to 30 minutes on HIGH to let some liquid evaporate, or mash a few beans against the side of the pot.

9. Serve hot topped with shredded cheddar, a dollop of sour cream, and tortilla chips or strips for crunch.

10. Leftovers keep well in the fridge for 3 to 4 days and freeze great, just cool before freezing and reheat gently on the stove or in the microwave.

Equipment Needed

1. 12-inch skillet or frying pan (for browning the beef)
2. Slow cooker or crockpot (for simmering the soup)
3. Wooden spoon or heatproof spatula (to break up and stir the meat)
4. Chef’s knife (for dicing the onion)
5. Cutting board (for prep)
6. Can opener (for the tomatoes, beans, corn)
7. Colander or fine mesh strainer (to drain and rinse beans and corn)
8. Measuring cups and spoons (for broth, oil, taco seasoning)
9. Ladle or large serving spoon (for portioning the soup)
10. Cheese grater or small bowl and spoon (for shredding or serving toppings)

FAQ

Q: How long do I cook this in the slow cooker and on what setting?

A: Brown the beef first, then put everything in the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Low gives better flavor but high works if you’re rushed.

Q: Can I make it without beef or use something else?

A: Yep. Use ground turkey, chicken, or a plant based crumble. If you use turkey or chicken reduce cooking time a bit cause it can dry out. For vegetarian, skip the meat, add extra beans or lentils, and use vegetable broth.

Q: How can I make the soup thicker?

A: If it’s too thin, mash a few beans in the pot or stir in a tablespoon or two of tomato paste. You can also let it cook uncovered on high for 20 to 30 minutes to reduce the liquid.

Q: Is this freezable and how do I reheat it?

A: Yes. Cool completely, portion into airtight containers and freeze up to 3 months. Thaw in the fridge overnight and reheat on the stove over medium heat until hot, stirring occasionally. You can also reheat from frozen on low in the slow cooker but it takes longer.

Q: How do I adjust the spice level?

A: The taco seasoning plus Rotel add heat. For milder soup use plain diced tomatoes instead of Rotel and use half the seasoning packet. Add hot sauce or chopped jalapeño at the end if you want more kick.

Q: Best toppings and serving ideas?

A: Top with shredded cheddar, a dollop of sour cream, chopped cilantro, avocado, and crushed tortilla chips. Serve with warm tortillas or cornbread for a heartier meal. Makes great leftovers too.

Slow Cooker Taco Soup Recipe Substitutions and Variations

Ground beef: swap with ground turkey, ground chicken, or a plant based crumble like Beyond Meat for a leaner or vegetarian option.
Taco seasoning mix: use 1 tbsp chili powder plus 1 tsp cumin and 1 tsp paprika, or a low salt taco mix, or homemade mix with garlic powder and onion powder if you want less sodium.
Kidney beans: switch to black beans, pinto beans, or canned white beans (cannellini) for a different texture and flavor.
Beef broth: use chicken broth, vegetable broth, or water plus a bouillon cube if you dont have broth on hand.

Pro Tips

1) Brown the beef well and drain most but not all of the fat, it adds flavor. If you let it brown a little longer you get those browned bits that make the soup taste deeper. Just don’t forget to scrape the pan so you don’t burn anything.

2) Bloom the taco seasoning in the pan with the meat for at least a minute, don’t dump it straight into the slow cooker. That little step wakes up the spices and makes the whole thing taste brighter, otherwise it can come out flat.

3) If you want a thicker, creamier bowl, mash some of the beans right in the slow cooker toward the end or stir in a couple tablespoons of instant mashed potato flakes, they absorb liquid fast without changing the flavor much. You can also remove the lid for 20 to 30 minutes to reduce the broth, but keep an eye on it so it doesn’t stick.

4) Finish with acid and texture: a squeeze of lime or a splash of vinegar brightens it up, and fresh cilantro, diced onion, or crunchy tortilla strips add contrast. Add those right before serving so they stay fresh and don’t get soggy.

Slow Cooker Taco Soup Recipe

Recipe by Sarah level

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I made an Easy Crockpot Taco Soup Ground Beef that yields a giant, no-fuss pot of spicy, hearty soup everyone will fight over.

Servings

servings

Calories

335

kcal

Equipment: 1. 12-inch skillet or frying pan (for browning the beef)
2. Slow cooker or crockpot (for simmering the soup)
3. Wooden spoon or heatproof spatula (to break up and stir the meat)
4. Chef’s knife (for dicing the onion)
5. Cutting board (for prep)
6. Can opener (for the tomatoes, beans, corn)
7. Colander or fine mesh strainer (to drain and rinse beans and corn)
8. Measuring cups and spoons (for broth, oil, taco seasoning)
9. Ladle or large serving spoon (for portioning the soup)
10. Cheese grater or small bowl and spoon (for shredding or serving toppings)

Ingredients

1 lb ground beef (about 450 g)
1 packet (1 oz) taco seasoning mix
1 medium yellow onion, diced
2 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, undrained
1 can (10 oz) diced tomatoes with green chiles (Rotel), optional but good
1 can (8 oz) tomato sauce
1 can (15 oz) sweet corn, drained
2 cups beef broth (about 480 ml)
1 tbsp vegetable oil or olive oil
Salt and black pepper, to taste
Shredded cheddar cheese for topping (optional)
Sour cream for topping (optional)
Tortilla chips or strips for serving (optional)

Directions

Heat oil in a skillet over medium-high heat, add ground beef and cook, breaking it up with a spoon, until browned; drain off excess fat but leave a little for flavor.
Add diced onion and minced garlic to the skillet with the beef and cook 2 to 3 minutes until the onion is soft and translucent.
Sprinkle the taco seasoning over the beef mixture, stir well to coat and cook 1 minute to bloom the spices.
Transfer the beef mixture to the slow cooker, then add the drained and rinsed kidney beans, canned diced tomatoes (with their juice), optional Rotel, tomato sauce, and drained corn.
Pour in the 2 cups beef broth, stir everything to combine, and season with a little salt and black pepper; remember you can always add more later.
Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until flavors are melded and soup is hot all the way through.
Taste near the end of cooking and adjust salt, pepper or extra taco seasoning if it needs more zip.
If you want a thicker soup, remove the lid for the last 20 to 30 minutes on HIGH to let some liquid evaporate, or mash a few beans against the side of the pot.
Serve hot topped with shredded cheddar, a dollop of sour cream, and tortilla chips or strips for crunch.
Leftovers keep well in the fridge for 3 to 4 days and freeze great, just cool before freezing and reheat gently on the stove or in the microwave.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.