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

Crock Pot Taco Soup with Ground Beef

Course Main Course
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 servings


  • 1 pound ground beef {I used 93% lean}
  • ½ small onion {diced}
  • 1-15 ounce can kidney beans {drained}
  • 1-15 ounce can black beans {drained}
  • 1-15 ounce can corn {drained}
  • 1-28 ounce can crushed tomatoes
  • 1-16 ounce jar salsa
  • 2 -1 ounce pkgs taco seasoning
  • 2-14.5 ounce cans beef broth

Topping Ideas: lime wedges, tortilla chips, shredded cheese, cilantro, sour cream, diced avocado, jalepeno slices, sliced green onion, sliced olives


  1. 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.

  2. In a large crockpot {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 crockpot with a lid and cook on low for 6-8 hours or high for 4 hours.

  3. 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.