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Crockpot Ground Beef Taco Soup

Crockpot Ground Beef Taco Soup

This Crockpot Ground Beef Taco Soup is the ultimate dump-and-go crockpot dinner — hearty, flavorful, and ridiculously easy. Made with seasoned ground beef, beans, corn, and rich tomato broth, this slow cooker recipe transforms basic pantry ingredients into a warm, comforting meal the whole family will love. Perfect for cozy nights or busy weekdays when you want something simple yet satisfying.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Soup:
  • 1 lb ground beef lean or extra lean
  • 1 medium onion chopped
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 can 10 oz diced tomatoes with green chilies
  • 1 can 8 oz tomato sauce
  • 2 cups beef broth
  • 1 packet taco seasoning or homemade mix
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Optional Toppings:
  • Shredded cheddar cheese
  • Sour cream
  • Fresh cilantro
  • Avocado slices
  • Tortilla chips or strips
  • Lime wedges

Method
 

  1. Brown the beef:
  2. In a skillet over medium heat, cook the ground beef and chopped onion until the meat is browned and no longer pink. Drain excess grease.
  3. Combine ingredients in crockpot:
  4. Transfer the cooked beef mixture to your slow cooker. Add black beans, kidney beans, corn, diced tomatoes, tomato sauce, beef broth, taco seasoning, chili powder, and cumin. Stir to combine.
  5. Slow cook:
  6. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the soup is hot and flavorful.
  7. Adjust seasoning:
  8. Taste and adjust salt or pepper as needed before serving.
  9. Serve and garnish:
  10. Ladle into bowls and top with cheese, sour cream, avocado, cilantro, and tortilla chips for that perfect taco-inspired finish.

Notes

  • Thicker soup: For a thicker consistency, reduce broth or stir in a spoonful of cream cheese before serving.
  • Extra spice: Add diced jalapeños, hot salsa, or a dash of cayenne pepper for heat.
  • Storage: Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
  • Make ahead: Prepare ingredients the night before and refrigerate — then start the slow cooker in the morning.