Crockpot Taco Soup – The Easiest Cozy Meal!
I grew up eating this Taco Soup because it’s a spin-off of my mom’s recipe. She’d always make it in big batches, and we’d freeze the leftovers in gallon-sized bags to enjoy another time. This was an all-time favorite for all of us kids, and it was a meal we never got tired of. So, of course, now that I’m cooking for Connor and me, it’s one I make regularly—and he loves it just as much as I do!
It’s warm, hearty, packed with flavor, and ridiculously easy to make. Just toss everything in the slow cooker, and let it do its thing!
Why You’ll Love This Recipe
✔️ Ridiculously Easy – No complicated steps, just simple, delicious ingredients.
✔️ Packed with Flavor – A little taco seasoning, a little ranch, and a whole lot of goodness.
✔️ Feeds a Crowd (or Just Two!) – Make a big batch and enjoy leftovers or freeze for later!
✔️ Customizable – Load it up with toppings to make it your own.
Ready To Cook? Here Is The Recipe!
Ingredients:
- 1 lb ground beef
- 2 cans (15 oz each) kidney beans, rinsed & drained
- 1 can (15 oz) corn (do not drain)
- 2 cans (15 oz each) diced tomatoes (with green chilies for extra spice!)
- 3 tablespoons taco seasoning (2 tbsp for seasoning the beef)
- 1 tablespoon ranch seasoning
- 3-5 cups water and/or beef broth (adjust for desired consistency)
Optional Toppings
- Avocado
- Shredded Cheese
- Fresh cilantro
- Sour Cream
- Fritos or tortilla chips
Instructions:
1. Brown the Beef
In a skillet, brown the ground beef over medium heat, seasoning it with 2 tablespoons of taco seasoning while cooking. Drain any excess grease.
2. Combine Everything in the Crockpot
Add the cooked beef, kidney beans, corn (with juice), diced tomatoes, ranch seasoning, and 3-5 cups of water or beef broth to the slow cooker. Stir well to mix.
3. Let It Cook
- Low: 6-8 hours
- High: 3-4 hours
4. Serve & Enjoy!
Give it a good stir, then ladle into bowls and load up on toppings! Serve with tortilla chips, cornbread, or just enjoy as is.
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