Easy Crock Pot Taco Soup

Easy Dinner Ideas: Crock Pot Taco Soup with Ground Beef featured by top US food blogger, Practically Homemade

5 from 4 votes

Everything you love about traditional tacos is made in the crock pot and served with your favorite toppings for a hearty and delicious soup perfect for dinner.

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 403kcal

Author: June Albertson-Dick

Ingredients

1 pound ground beef {I used 93% lean}
½ small onion {diced}
15 ounces kidney beans {1 can drained}
15 ounces black beans {1 can drained}
15 ounces corn {1 can drained}
28 ounces crushed tomatoes
16 ounces salsa {adjust the heat by adding mild or hot variety}
2 ounces taco seasoning {or two packages}
29 ounces beef broth {or 2 small cans}
optional toppings: Diced avocado, tomato, olives, sour cream, tortilla strips {or chips}, jalapeños, onion, shredded cheese and cilantro.

Instructions

In a skillet over medium high heat, cook ground beef until browned. Add diced onion and cook for a minute or two more. Set aside.
In a large crock pot {covered with a liner} add the drained kidney beans, black beans, corn and crushed tomatoes. Add the jar of salsa, cooked ground beef and onion mixture, the taco seasoning packets and finally the beef broth. Stir everything together. Cover the crock pot with a lid and cook on low for 6-8 hours or high for 4-6 hours.
When ready, prepare your favorite toppings. Serve in a bowl and let everyone top with their favorites. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Notes

Don't forget to use a crock pot liner. It will make cleaning up so much easier.
Substitute ground turkey, chicken or pork for the ground beef.
Any kind of canned beans can be used in place of the kidney and black beans.
Add a packet of dry ranch seasoning for extra flavor.
Get creative with your toppings. Anything you would serve on a taco would be delicious on top of this soup.

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