Crockpot Taco Soup is one of my favorite, super-easy meals! I like to make this in my slow cooker on a regular basis and let it cook all day to let the flavors meld. We add a little cheese on top to make it even more delicious and cheesy.
Crockpot Taco Soup Recipe
If you were in a pinch and wanted to make this taco soup recipe last minute, you could easily whip it up and have it ready in about 30 minutes, too, by cooking it on the stove. We’ve also made an Instant Pot Taco Soup that is very similar!
What Size of Slow Cooker Should I Use to Cook my Crockpot Taco Soup?
I always make my Crockpot Taco Soup in my 7 quart slow cooker. If you don’t know which slow cooker is best for your family, be sure to check out my post here: Best Slow Cooker Choices and I’ll walk you through the pros and cons of the different slow cookers out there.
What Should I Serve With Crockpot Taco Soup?
We like to serve this recipe topped with cheese, sour cream and Fritos. A side of Southern Cornbread Muffins, also rounds this meal out nicely!
My Kids Are Picky. Can I Leave Out the Corn?
Yes, you can leave any ingredient out that you want to. However, leaving out the corn makes it very similar to just plain chili, but a little soupier.
Can I Freeze Taco Soup?
Yes! You can freeze taco soup before you cook it or after. I prefer to use a gallon size freezer safe bag and make sure to seal it well so that none of it leaks.
How Do You Make Taco Soup?
It’s simple really.
- Brown the ground beef with chopped onion.
- Drain ground beef and add to slow cooker.
- Dump all the cans into the slow cooker.
- Add water and taco seasoning.
- Cook on low or high, depending on how soon you need it.
- For the actual recipe, see below….
We love using our crockpot to cook lots of Mexican Food Recipes. Be sure to try out all of these, too:
- Easy Crockpot Mexican Casserole
- Easy Crockpot Chili
- Homemade Taco Seasoning Recipe
- Slow Cooker Doritos Casserole
Crockpot Taco Soup Recipe
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 2 15 oz cans chili beans
- 1 15 oz can corn
- 1 15 oz can tomato sauce
- 1 can rotel diced tomatoes and green chilies
- ½ can water
- 2 Tablespoons taco seasoning
Instructions
- Mix all ingredients in slow cooker .
- Cook in the crockpot for 4 hours on high or 8 hours on low.
Notes
Nutrition
For more recipes, see my one week crockpot recipes here. To see how we built our own dining room table where we eat our meals, see this post. If the Crockpot Freezer Meals have been helpful to you, I’d love it if you’d take a minute to like Sidetracked Sarah on Facebook.
Sandy says
Will this fit in a 2 qt crock pot?
Sarah says
No, I don’t think it will, unless you cut the recipe in half. I made this in my 6 quart slow cooker. There was some extra room, but not that much extra.
Melody says
Sarah, my family LOVES this recipe! We could eat it every week! Thank you for sharing it!
Julie D Lee says
This was really tasty! Thank you for this recipe.
I made this in my Cast Iron pot and paired it with cornbread on the side.
I used:
1 pound of grass fed beef (browned) seasoned with fresh crushed black pepper & fresh crushed sea salt and a couple shakes of Morton’s Season All,
1 package (1oz) McCormick Original Taco Seasonin Mix,
1 cup of water,
1/2 chopped sweet yellow onion,
1 can (8oz) Hunts Basil, Garlic & Oregano Tomato Sauce,
1 can (10oz) Rotel Original Diced Tomatoes & Green Chilies,
1 can (15oz) Ranch Style Beans,
1 can (14.75 oz) DelMonte Fresh Cut Sweet Corn Cream Style
Simmered in my Cast Iron pot for 30 minutes on heat level 2 on my stove top.
If you are wanting this to be less soupy, then use only 1/2 cup of water or 8oz of water.
Keri says
What would you suggest if we wanted to put it into the instant pot. I’m new to the instant pot 🙏
Sarah says
Hi Keri. I’d brown the meat first on Saute, or in a different skillet and then just put all ingredients in Instant Pot and cook on Manual/high pressure for 10 minutes. You can Quick release or Natural release the pressure. It shouldn’t really matter and just depends on how soon you want to eat. I hope that helps!
Allyson says
Hi, do you think kidney beans could be a good replacement for chili beans? Just thinking that’s what I have on hand at the moment. Recipe looks super yummy!
Tiffany Peterson says
Yummy! Can’t wait to try!! I will probably substitute the kidney beans for an equal mix of black beans and pinto beans 🙂 thanks so much!
Jackie says
What size cans?
Heidi says
Does this turn out thick enough that you could dip tortilla chips in and eat it that way instead of with a fork/spoon?
marisa says
On the taco soup, do i drain the corn and beans etc?
Sarah says
Yes, I typically do.
Christi says
How many servings does this make?
Rick says
How many does this recipe serve? Trying to add to my fitness pal
Lynn says
Hi there, Do you have any idea for a substitution for rotel? I am in Canada and we don't have it in stores here?
Sidetracked Sarah says
It's diced tomatoes and green chilies, do you have anything like that? Or you could just do diced tomatoes if you don't. or a can of diced tomatoes and a can of diced green chilies.
Jennifer says
Salsa!
Sidetracked Sarah says
Hi Rachel, not a dumb question at all, I meant to add that to the recipe, I'll have to go back and update. Yes, I do always cook my ground beef first. I think it's fine if you don't, because obviously the crockpot will cook it, it may just be in bigger lumps. Also, I've seen ground beef cooked in the crockpot still be a little red…for some reason, even though it's fully cooked. I hope that helps! 🙂 Thanks for stopping by my blog!
RachelC says
Ok, I've got a dumb question for you. On your recipes that call for ground beef, do you cook it before combining with the other ingredients for the freezer?