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–+ servings
Two bowls of Crock-Pot Taco Soup, garnished with shredded cheese, sour cream, and cilantro.

Crock-Pot Taco Soup

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course dinner
Cuisine Mexican
Servings 8 servings
Calories 150 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 large onion chopped
  • 1 can chili beans 16 ounces, with liquid
  • 1 can kidney beans 15 ounces, with liquid
  • 1 can whole kernel corn 15 ounces, with liquid
  • 1 can tomato sauce 8 ounces
  • 2 cups water
  • 2 can diced tomatoes 14.5 ounces each
  • 1 can diced green chile peppers 4 ounces
  • 1 packet taco seasoning mix 1.25 ounces

Instructions
 

  • Gather all ingredients.
  • In a medium skillet, cook the ground beef over medium heat until browned. Drain excess grease and set aside.
    Ground beef cooking in a skillet, perfect for recipes like tacos or meat sauces.
  • In a slow cooker, combine the cooked ground beef, chopped onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers, and taco seasoning mix.
    Crock-Pot Taco Soup with ground beef, beans, and corn.
  • Stir the mixture to ensure all ingredients are well blended.
    Stew in a slow cooker with ground beef, vegetables, and tomato sauce.
  • Cover the slow cooker and set it to cook on Low for 8 hours, until the flavors are well combined and the soup is hot.
    Crock-Pot Taco Soup with ground beef, beans, corn, and tomatoes in a slow cooker.

Nutrition

Calories: 150kcalCarbohydrates: 1gProtein: 10gFat: 11gSaturated Fat: 4gSodium: 54mgFiber: 0.3g
Keyword dinner, mexican, slow cooker taco soup, soup
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