Crockpot Beef Taco Soup – Cozy, Flavor-Packed, and Effortless

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If you’re craving something warm, hearty, and full of bold flavor, Crockpot Beef Taco Soup is a winner. It’s the kind of meal that tastes like it simmered all day—because it did—without any fuss. Toss everything into the slow cooker in the morning and come home to a wholesome, Tex-Mex–inspired dinner.

It’s great for busy weeknights, game day, or whenever you just want a bowl of comfort with minimal effort.

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Crockpot Beef Taco Soup - Cozy, Flavor-Packed, and Effortless

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Ingredients

• 1 to 1.25 pounds ground beef (85%–90% lean)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 packet (1 ounce) taco seasoning, or 3 tablespoons homemade
• 1 teaspoon ground cumin (optional, for extra warmth)
• 1 can (14.5 ounces) fire-roasted diced tomatoes
• 1 can (10 ounces) diced tomatoes with green chiles (like Ro-Tel)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed (or kidney beans)
• 1 cup frozen or canned corn (if canned, drain)
• 4 cups low-sodium beef broth (or chicken/vegetable broth)
• 1 tablespoon tomato paste (optional, for richer body)
• 1 tablespoon olive oil (for browning, if needed)
• Salt and black pepper, to taste
• Shredded cheddar or Mexican blend cheese
• Sour cream or plain Greek yogurt
• Sliced green onions or diced red onion
• Fresh cilantro
• Avocado slices
• Lime wedges
• Tortilla chips or warm tortillas

Instructions

• Brown the beef: Heat a skillet over medium-high. Add ground beef, season lightly with salt and pepper, and cook until browned, breaking it up with a spoon. If the meat is very lean, add a little olive oil to prevent sticking.
• Add onion and garlic: Stir in the diced onion and cook 3–4 minutes, until softened. Add the minced garlic and cook 30–60 seconds, just until fragrant.
• Season: Sprinkle in the taco seasoning and cumin. Toss to coat the beef and onions so the spices bloom and become aromatic.
• Transfer to the slow cooker: Move the beef mixture into your crockpot. Add the diced tomatoes, tomatoes with green chiles, black beans, pinto beans, corn, broth, and tomato paste. Stir well to combine.
• Cook low and slow: Cover and cook on Low for 6–8 hours or on High for 3–4 hours. The longer cook on Low yields a deeper, cozier flavor.
• Taste and adjust: Before serving, taste and adjust salt and pepper. If you want more heat, add a pinch of cayenne or a few dashes of hot sauce.
• Serve with toppings: Ladle into bowls and finish with cheese, a dollop of sour cream, cilantro, avocado, and a squeeze of lime. Add tortilla chips for crunch.

What Makes This Recipe So Good

• Set-it-and-forget-it simplicity: Brown the beef, add the ingredients, and let the crockpot do the work. Dinner practically makes itself.
• Big, bold flavor: Taco seasoning, fire-roasted tomatoes, and green chiles bring a satisfying kick without being overwhelming.
• Budget-friendly and hearty: Beans, corn, and ground beef turn simple pantry staples into a filling, family-friendly meal.
• Customizable: Adjust spice levels, swap proteins, or load it up with your favorite toppings. It’s easy to make it your own.
• Great for meal prep: The flavors get even better the next day, and it freezes well for quick future meals.

Ingredients

• 1 to 1.25 pounds ground beef (85%–90% lean)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 packet (1 ounce) taco seasoning, or 3 tablespoons homemade
• 1 teaspoon ground cumin (optional, for extra warmth)
• 1 can (14.5 ounces) fire-roasted diced tomatoes
• 1 can (10 ounces) diced tomatoes with green chiles (like Ro-Tel)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed (or kidney beans)
• 1 cup frozen or canned corn (if canned, drain)
• 4 cups low-sodium beef broth (or chicken/vegetable broth)
• 1 tablespoon tomato paste (optional, for richer body)
• 1 tablespoon olive oil (for browning, if needed)
• Salt and black pepper, to taste

For serving (optional but recommended):

• Shredded cheddar or Mexican blend cheese
• Sour cream or plain Greek yogurt
• Sliced green onions or diced red onion
• Fresh cilantro
• Avocado slices
• Lime wedges
• Tortilla chips or warm tortillas

Step-by-Step Instructions

1. Brown the beef: Heat a skillet over medium-high.

   Add ground beef, season lightly with salt and pepper, and cook until browned, breaking it up with a spoon. If the meat is very lean, add a little olive oil to prevent sticking.

2. Add onion and garlic: Stir in the diced onion and cook 3–4 minutes, until softened. Add the minced garlic and cook 30–60 seconds, just until fragrant.
3. Season: Sprinkle in the taco seasoning and cumin.

   Toss to coat the beef and onions so the spices bloom and become aromatic.

4. Transfer to the slow cooker: Move the beef mixture into your crockpot. Add the diced tomatoes, tomatoes with green chiles, black beans, pinto beans, corn, broth, and tomato paste. Stir well to combine.
5. Cook low and slow: Cover and cook on Low for 6–8 hours or on High for 3–4 hours.

   The longer cook on Low yields a deeper, cozier flavor.

6. Taste and adjust: Before serving, taste and adjust salt and pepper. If you want more heat, add a pinch of cayenne or a few dashes of hot sauce.
7. Serve with toppings: Ladle into bowls and finish with cheese, a dollop of sour cream, cilantro, avocado, and a squeeze of lime. Add tortilla chips for crunch.

How to Store

• Fridge: Cool completely, then store in an airtight container for up to 4 days.

  The flavors deepen by day two.

• Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Leave a little headspace for expansion.
• Reheat: Warm on the stovetop over medium heat, stirring occasionally, until hot. From frozen, thaw overnight in the refrigerator or reheat gently from frozen over low heat with a splash of broth or water.

Health Benefits

• Protein-rich: Ground beef provides iron, zinc, and protein, which support energy and muscle health.
• Fiber from beans and corn: Black and pinto beans add fiber that supports digestion and helps you feel full longer.
• Antioxidants from tomatoes and chiles: Lycopene and other plant compounds contribute to heart health.
• Customizable for lighter options: Use leaner beef, swap in ground turkey, or top with Greek yogurt instead of sour cream for a lighter bowl.

Pitfalls to Watch Out For

• Skipping the browning step: Browning adds depth and keeps the soup from tasting flat.

  Don’t add raw ground beef straight to the crockpot.

• Too much salt: Canned ingredients and taco seasoning can be salty. Choose low-sodium broth and adjust at the end.
• Overcooking on High: High heat for too long can make the beans mushy. If you have time, Low is best.
• Not draining beans: Rinse and drain canned beans to remove excess sodium and starchiness.
• Skimping on acidity: A squeeze of lime at the end brightens the whole pot.

  Don’t skip it.

Alternatives

• Protein swaps: Use ground turkey, chicken, or plant-based crumbles. For shredded textures, add cooked shredded chicken or beef chuck and cook on Low until tender.
• Bean variations: Swap pinto for kidney or add a can of chickpeas. Use what you have.
• Spice level: Mild taco seasoning and plain diced tomatoes for a gentler soup, or hot green chiles and extra cayenne for heat lovers.
• Grain boost: Stir in 1/2 cup of uncooked rinsed quinoa for the last 2 hours on Low, or add cooked rice just before serving.
• Dairy-free and gluten-free: Use dairy-free toppings and check your taco seasoning for hidden gluten.

  Many store-bought packets are gluten-free, but always verify.

• No slow cooker: Make it on the stovetop. Simmer everything together for 25–30 minutes after browning the beef and sautéing the aromatics.

FAQ

Can I make this ahead of time?

Yes. This soup holds up well for several days and tastes even better after the flavors meld.

Make it on Sunday, then reheat for quick weeknight meals.

Do I have to use two types of beans?

No. Use any single bean you prefer or mix what you have. The variety adds texture, but the soup still shines with one type.

How can I thicken the soup?

Mash a ladleful of beans in the pot, add an extra tablespoon of tomato paste, or let it simmer uncovered for 20–30 minutes on the stovetop after slow cooking.

What toppings work best?

Shredded cheese, sour cream or Greek yogurt, cilantro, green onions, avocado, pickled jalapeños, and lime are all great.

Crushed tortilla chips add crunch and soak up the broth.

Is this kid-friendly?

Generally yes, especially if you choose mild tomatoes and seasoning. Offer toppings on the side so everyone can customize their bowl.

Can I use frozen corn?

Absolutely. Add it straight to the crockpot—no need to thaw.

It stays crisp-tender and sweet.

How do I avoid a greasy soup?

Use 90% lean beef and drain any excess fat after browning. If needed, chill the soup and skim the fat from the top before reheating.

What size slow cooker should I use?

A 5- to 6-quart slow cooker works well for this recipe. If yours is smaller, reduce the broth slightly or hold back one can of beans.

In Conclusion

Crockpot Beef Taco Soup brings comfort, convenience, and big flavor to your table with minimal hands-on time.

It’s flexible, family-friendly, and perfect for busy days or relaxed weekends. Keep the ingredients on hand and you’ll always have a reliable, satisfying dinner option ready to go. Don’t forget the lime and your favorite toppings—they turn a good bowl into a great one.

Enjoy!