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Slow Cooker Taco Soup

Slow Cooker Taco Soup

This Slow Cooker Taco Soup recipe was one of my grandma’s favorite easy dinners, and she used to make it all the time. The broth is flavored with ranch dressing and taco mix, and combined with tomatoes, black beans, and corn, so it has a Tex-Mex flavor.

Bonus, we make it in a Crock Pot so we can throw all of the ingredients into it in the morning and have a bowl of delicious comfort food at the end of the day.

CAN I MAKE THIS IN MY INSTANT POT (ELECTRIC PRESSURE COOKER)?

You can make this recipe in your Instant Pot and we’ve already done the recipe conversion for you. Just check out our Pressure Cooker Taco Soup.

CAN YOU FREEZE TACO SOUP?

Yes! You can freeze it before cooking or after. Prepare your ground beef by browning it, add all of the other ingredients and then pour them all into a gallon freeze bag, or any other freezer-safe container that can be sealed. You can do this before you cook your soup or after it has been cooked.

When you’re ready to eat it remove it from the freezer and place it in the refrigerator to thaw for 24 hours. If it was not cooked before freezing pour it into your slow cooker and follow the instructions in the recipe below. If you have cooked it you can heat it up in the microwave, on the stove top, or in your Crock Pot.

To Make this Recipe You’Il Need the following ingredients:

Ground beef, Cooked
Onion, Chopped
Pinto Beans
Kidney Beans
Corn
Ro-Tel (Really any spicy diced tomatoes with chilies will do, but I always just use Ro-Tel, because that is what my mom used to use.)
Diced Tomatoes. (I usually get a big ‘ol can for this if I am having lots of people, or I just use a smaller can if it’s only the fam.)
Taco Seasoning Mix
Ranch Dressing Mix. (This is the secret ingredient that gives the soup it’s special zing! Don’t leave this out unless you want blah soup.)
Water

You can find a copy of this recipe on the next page. Enjoy!

PLEASE, USE THE NEXT PAGE BUTTON (>) OR OPEN BUTTON BELOW FOR THE PRINTABLE RECIPE AND INSTRUCTIONS »

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