Crock-Pot Taco Soup

This is a recipe I picked up from my sister in-law Kristi. Traditionally it is made on the stove-top but it was quite easy to adapt to the crock-pot because outside of browning the hamburger with the onion everything else is just a dump it in the pot and heat up. We made this soup (stove-top style) when our families went camping in Yellowstone. There were 6 separate families camping together and it was a blast. We each teamed up to cook dinner each night and Kristi and I teamed up to make this one. To be honest out of all the meals cooked that week I dare say this was the best one. It hit the spot after a long day site seeing and warmed us up on those cold Yellowstone nights (even in the Summer).

And speaking of Yellowstone….here is my favorite picture from that trip.

Grizzly Bear – Yellowstone National Park

Now for the recipe!

Crock-Pot Taco Soup

Prep Time: 20 minutes

Cook Time: 6 hours

Total Time: 6 hours, 20 minutes

Yield: 6-8 Servings

Crock-Pot Taco Soup


2 Pounds Lean Ground Beef
2 Onions, Diced
2 (15.5 Oz.) Cans Pinto Beans
1 (15.5 Oz.) Can Kidney Beans
1 (15.25 Oz.) Can Corn
3 (14.5 Oz.) Cans Diced Stewed Tomatoes With Green Chilis (Such as Ro*Tel)
2 (4.5 Oz.) Cans Diced Green Chiles (Such as Ortega)
1 (1.25 Oz.) Package of Taco Seasoning Mix
1 (1 Oz.) Package Ranch Salad Dressing Mix (Such as Hidden Valley)
Tortilla Chips
Shredded Cheddar or Jack Cheese
Sour Cream
Diced Green Onion


  1. In a skillet on the stove-top brown the hamburger with the diced onion until the hamburger is cooked and browned.
  2. Drain and rise off fat and add meat to a 6-7 quart crock-pot.
  3. Add the rest of the ingredients for the soup (excluding the toppings) and stir to combine. Make sure to include the liquid from all cans as this forms the soup.
  4. Cook on Low 6-8 Hours or on High 3-4 Hours.
  5. Serve in bowls with toppings of choice.


This soup is also a great freezer meal. Brown hamburger and onion, rinse and drain dump into a freezer bag and dump the rest of the soup ingredients into bag. Seal bag and label and stick in freezer. When ready to cook soup on a super busy day just toss the contents of freezer bag (not the bag!) into your crock-pot still frozen and cook until everything is hot.

This post is linked over at Sugar Bean Bakers

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  1. says

    This sounds yummy! I love tortilla soup and this looks similar. I’ll have to try this one out soon. Thanks for linking at Sugar Bean Bakers!

    • says

      Oh my Diana, thank you for catching that mistake. That should have read 20 minutes for prep time not 20 hours! We like things low and slow around here but not THAT slow!

      I have edited the recipe.


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