Crockpot Taco Soup with Ground Beef

Looking for a bold and comforting dinner that practically cooks itself? This Crockpot Taco Soup with Ground Beef is your new go-to. It’s the kind of dump-and-go recipe that saves weeknights without sacrificing flavor—perfect for busy families, cozy nights in, or when you’re craving something hearty and high-protein.

Loaded with savory ground beef, beans, corn, and a blend of Tex-Mex spices, this soup is a crowd-pleaser. You can top it however you like—cheese, sour cream, avocado, tortilla chips, jalapeños—the sky’s the limit.

Whether you’re feeding a group, stocking your freezer, or meal-prepping lunch for the week, this one-pot taco soup is equal parts effortless and satisfying.

Why You’ll Love This Crockpot Taco Soup

• Dump-and-go ease – No browning required (optional), just layer ingredients and let it cook.

• Rich Tex-Mex flavor – A spice blend gives it that zesty, smoky, comforting kick.

• Meal-prep superstar – Stores and freezes like a dream.

• High-protein & wholesome – Beans + lean ground beef make it filling and nourishing.

• No bacon, pork, wine, or alcohol – Flavorful and family-friendly.

Ingredients

Here’s everything you’ll need to create a flavorful, balanced taco soup in your slow cooker:

Main Ingredients

• 1 lb (450g) lean ground beef (90% lean or better)

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 1 (15 oz) can black beans, drained and rinsed

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

• 1 (15 oz) can corn, drained

• 1 (14.5 oz) can diced tomatoes (with juices)

• 1 (8 oz) can tomato sauce

• 2 cups low-sodium beef broth or water

• 1 tablespoon olive oil (if pre-cooking beef)

Taco Seasoning (homemade or store-bought)

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon paprika (smoked if available)

• 1/2 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon salt (adjust to taste)

• Pinch of cayenne pepper (optional)

Optional Toppings

• Shredded cheddar or Mexican blend cheese

• Sour cream or plain Greek yogurt

• Diced avocado

• Fresh cilantro

• Jalapeño slices

• Crushed tortilla chips or corn chips

• Lime wedges

Instructions

Step 1: Brown the Ground Beef (Optional but Recommended)

If you have a few extra minutes, browning the ground beef and sautéing the onions will enhance the flavor and texture. This step is optional—you can also add raw beef directly to the slow cooker.

• Heat olive oil in a skillet over medium heat.

• Add ground beef and break it up with a spatula.

• Cook for 5–6 minutes, or until mostly browned.

• Add diced onion and sauté for another 3 minutes.

• Stir in garlic and cook for 30 seconds, then remove from heat.

Time-Saver Tip: Skip this step if you’re short on time—just add all ingredients straight into the crockpot.

Step 2: Add Everything to the Crockpot

• Add browned beef mixture (or raw beef) to your slow cooker.

• Pour in the black beans, kidney beans, corn, diced tomatoes (with juice), tomato sauce, and broth.

• Sprinkle taco seasoning over the top.

• Stir to combine.

Step 3: Cook Low and Slow

• Cover and cook on Low for 6–8 hours or High for 3–4 hours.

• Stir occasionally if you’re home, but it’s fine to leave it alone.

• Before serving, break apart any large pieces of beef if you didn’t pre-brown it.

Note: The soup will thicken slightly as it sits. Add more broth if you prefer a thinner consistency.

Step 4: Serve and Top

• Ladle the hot soup into bowls.

• Add your favorite toppings: shredded cheese, sour cream, cilantro, crushed chips, avocado, etc.

• Serve with warm tortillas or cornbread on the side for a full meal.

Flavor Boosters and Variations

Spice It Up

• Add a chopped chipotle pepper in adobo sauce for smoky heat.

• Stir in diced green chiles for a gentle kick.

• A dash of hot sauce at the end gives it a tangy finish.

Make It Creamy

• Stir in a splash of heavy cream or a scoop of Greek yogurt for a velvety twist.

• Melt in a few ounces of cream cheese for an ultra-rich version.

Add More Veggies

• Toss in bell peppers, zucchini, or frozen spinach during the last hour.

• Diced sweet potato or butternut squash can be added at the beginning for a hearty boost.

Vegetarian Option

• Swap ground beef for lentils, quinoa, or a meat-free crumble.

• Use vegetable broth instead of beef broth.

Storage, Meal Prep, and Freezing

Storing

• Refrigerate in an airtight container for up to 5 days.

• Reheat on the stovetop or in the microwave until hot throughout.

Freezing

• Cool completely and store in freezer-safe containers or zip bags (lay flat to freeze).

• Freeze for up to 3 months.

• Thaw overnight in the fridge or defrost gently in a saucepan.

Meal Prep Tips

• Double the batch and freeze half.

• Portion into individual containers for grab-and-go lunches.

• Pack toppings separately to keep texture fresh.

Nutrition (Estimated per Serving)

• Calories: 350–400

• Protein: 25g+

• Carbohydrates: 30g

• Fiber: 7g

• Fat: 10–15g

• Sodium: Adjustable based on broth and canned ingredients

Great for a high-protein, balanced meal. Can be made lower in fat by using leaner beef or plant-based protein.

Frequently Asked Questions

Can I skip browning the beef?

Yes, absolutely. While browning enhances flavor, it’s not required. Add the raw beef directly to the crockpot, break it up well before serving, and let it cook fully in the soup.

Can I use ground turkey or chicken instead?

Definitely. Ground turkey or chicken are great lean alternatives. Just be sure to season well, as they’re milder in flavor than beef.

How can I make this soup spicier?

Try adding:

• Extra cayenne pepper

• Fresh jalapeños

• Hot sauce

• Chipotle in adobo
  Always start small—you can add more heat, but you can’t take it away!

Is this soup gluten-free?

Yes—if all your canned ingredients and seasonings are certified gluten-free. Check labels on broth and taco seasoning to be sure.

Can I cook this on the stovetop instead?

Yes! Brown the beef and onions in a large pot, then add the rest of the ingredients. Simmer over medium-low heat for 30–40 minutes, stirring occasionally.

Final Thoughts

If you’re searching for a no-fuss, flavor-packed, family-friendly meal, this Crockpot Taco Soup with Ground Beef delivers every time. It’s bold, beefy, and brimming with Tex-Mex goodness—no canned soup, no pork, no wine, just real ingredients that make dinner easy.

From freezer meals to game night dinner, this soup adapts to your needs. Pile on your favorite toppings, make a double batch, and enjoy a comforting, hearty meal with minimal effort and maximum reward.