Crock-Pot Taco Soup

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Everyone loves this recipe for Crock-Pot Taco Soup because it really is the BEST taco soup you can make in your slow cooker! Full of flavor and frugal too!

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!

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Crock-Pot Taco Soup Recipe

This is the BEST taco soup recipe you will ever make. So tasty and frugal too! Serve with your favorite taco toppings like cheese, sour cream and tortilla chips!

Print Recipe Crock-Pot Taco Soup Recipe This is the BEST taco soup recipe you will ever make. So tasty and frugal too! Serve with your favorite taco toppings like cheese, sour cream and tortilla chips!

Rating	Votes: 4 Rating: 5 You: Rate this recipe!
Servings	10people
Prep Time	20minutes
Cook Time	360minutes

Ingredients

• 2 pounds Hamburger lean
• 2 whole Onions diced
• 31 ounces Canned Pinto Beans 2 cans
• 15.5 ounce Canned Kidney Beans 1 can
• 15.25 ounce Canned Corn 1 can
• 43.5 ounces Canned Diced Tomatoes With Green Chilies 3 cans - such as Ro-Tel brand
• 9 ounces Canned Diced Green Chilies 2 cans
• 1.25 ounces Taco Seasoning 1 package
• 1 ounce Ranch Dressing Mix 1 package

Servings: people

Ingredients 2 pounds Hamburger lean 2 whole Onions diced 31 ounces Canned Pinto Beans 2 cans 15.5 ounce Canned Kidney Beans 1 can 15.25 ounce Canned Corn 1 can 43.5 ounces Canned Diced Tomatoes With Green Chilies 3 cans - such as Ro-Tel brand 9 ounces Canned Diced Green Chilies 2 cans 1.25 ounces Taco Seasoning 1 package 1 ounce Ranch Dressing Mix 1 package Servings: people

Rating Votes: 4 Rating: 5 You: Rate this recipe! Servings 10people Prep Time 20minutes Cook Time 360minutes

Instructions

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.

Recipe Notes

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.

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This post is linked over at Sugar Bean Bakers