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Margaret’s Crock Pot Taco Soup

A hearty and flavorful taco soup made easily in a crock pot, perfect for cozy fall evenings.

  • Total Time: 6 hours 15 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can corn, drained
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 (1-ounce) packet taco seasoning mix
  • 1 (1-ounce) packet ranch dressing mix
  • 1 cup water

Instructions

  1. Brown the ground beef and chopped onion in a skillet over medium heat until meat is no longer pink; drain excess fat.
  2. Transfer the cooked beef and onion to the crock pot.
  3. Add black beans, kidney beans, corn, diced tomatoes, tomato sauce, taco seasoning, ranch dressing mix, and water to the crock pot.
  4. Stir all ingredients together until well combined.
  5. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  6. Serve hot, optionally topped with shredded cheese, sour cream, or chopped green onions.

Notes

This soup is very versatile; you can add extra vegetables like bell peppers or jalapeños for more flavor. Leftovers store well and taste even better the next day.

  • Author: Sophie Lane
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Method: Soup
  • Cuisine: American

Nutrition

  • Calories: 280
  • Sugar: 5g
  • Sodium: 700mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 7g
  • Protein: 20g
  • Cholesterol: 50mg