Slow Cooker Taco Soup Recipe - Allrecipes.com
Slow Cooker Taco Soup Recipe
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Slow Cooker Taco Soup
See how to make a 5-star, beefy taco soup with beans. See more
  • READY IN 8+ hrs

Slow Cooker Taco Soup

Recipe by  

"This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    8 hrs
  • READY IN

    8 hrs 10 mins

Directions

  1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
  2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
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Reviews More Reviews

Most Helpful Positive Review
Jan 14, 2004

Made this last night with the following adjustments: browned the beef with the taco seasoning to give it more flavor, used a 10.75 oz. can of tomato soup instead of the 8 oz. can of tomato sauce, added a packet of ranch dressing, only used 1 can of beans, used 1 can of "southwestern style" diced tomatoes (diced tomatoes and jalapenos) and 1 can of regular diced tomatoes, and only added 1 cup of water. It was perfect -- had a great consistency (not too thick, not too runny) and was spicy but not too hot. Definitely add a dollop of sour cream! Delicious!

 
Most Helpful Critical Review
Dec 25, 2002

This tasted just like chili and nothing like tacos. I won't be making this one again. My husband is not a chili lover for some reason.

 
Jan 14, 2004

Best taco soup I've ever made! I made it a day early and took it to an office lunch (oh, was much better the second day), and it got raves. I did make a few small changes to the recipe, but nothing substantive...I browned the ground beef with chopped onion and garlic. I used a can of diced tomatoes that had jalapeno peppers mixed in, instead of a separate can of chili peppers. Omitted the water and added a second can of tomato sauce, and substituted black beans for kidney beans. The final addition...was a tablespoon or so of brown sugar, instead of the corn water. As I said, it got raves, and this is definitely a keeper. Thanks Janeen!

 
Jan 14, 2004

This recipe is a good base but I felt it needed some spicing up. I sauted the onions and about a teaspoon of garlic with the meat. I also added the dressing and the taco seasoning to the meat before adding to the crock pot. I tasted the mix before adding water and felt it was too bland, so I added extra cumin and chili powder and a bottle of Mexican beer rather than water. I think the beer really made a big difference. I also served with cheese, sour cream, onions, and cheddar-jalepeno beer bread. I will probably make this again as it was a good start to the chili.

 
Jan 27, 2006

What an awesome, simple recipe!! It can cook well over 8 hours, too. I made mine with ground turkey and the beef was never missed! Thanks for the recipe!

 
Jan 19, 2003

Excellent and Easy! I added a package of Ranch Dip mix as well. Once meat was brown, sprinkled a bit of the taco mix & ranch mix in to flavor the meat some. Left out the corn and didn't miss it. But added a small can of diced jalapeno peppers as well as the green chili peppers (they really have no heat to them!) and it was rather spicy. Might suggest 1/3 to 1/2 can of jalapenos for the tentative! Used black beans also...very good! Cheese, sour cream, and tortilla chips a must have!!

 
Nov 21, 2004

Five stars because this is very easy, really tasty, super economical, can feed a crowd, and makes great leftovers. By the time all the ingredients were added, my 4-quart crockpot was completely full. This is a HUGE amount of food! All I had on hand was chicken taco spices, but it worked just fine (with a little extra salt & pepper while browning the hamburger). We topped ours with shredded Colby-Jack and lite sour cream, and warmed our tortilla chips on a cookie sheet at 350 for 3-4 minutes for extra crunch and flavor. YUM!!

 
Nov 06, 2002

This is a nice recipe for the winter! I like to use black beans instead of chili beans and ground turkey instead of beef. Yummy!

 

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Nutrition

  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 37.8 g
  • 12%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 8.5 g
  • 34%
  • Protein
  • 18.2 g
  • 36%
  • Sodium
  • 1356 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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