I was cleaning out my pantry last fall when I discovered three half-used bags of tortilla chips and realized I needed a recipe that could use up my random Mexican ingredients. That’s how this slow cooker creation was born—now it’s our family’s most requested soup during busy weeks. The moment you walk into the house after work and smell the cumin and tomatoes simmering together, you’ll understand why we make this so often.
What I love about this dish is how it transforms simple ingredients into something that tastes like you’ve been cooking all day. The ground beef becomes incredibly tender, the beans soak up all the spices, and the broth develops this rich depth that makes everyone ask for seconds. It’s one of those meals where the leftovers might be even better than the first bowl, much like our incredible one-pot lasagna soup.
Recipe Overview
Cuisine: Mexican-inspired
Category: Soup
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6-8
What You’ll Need
When I’m shopping for this recipe, I’ve found that the quality of your chili powder makes a noticeable difference. I used to buy whatever was cheapest, but after trying a few artisanal blends at our local spice shop, I realized the deeper, smokier flavors are worth the extra dollar or two. The canned goods are flexible though—store brands work perfectly fine here.
You’ll need your slow cooker (I use a 6-quart), a skillet for browning the beef, and basic kitchen tools. The beef provides the hearty base, while the beans and corn add texture. The tomatoes and green chiles create the liquid foundation, and the spice blend is what gives it that distinctive taco flavor we all crave.
INGREDIENTS
I have this little ritual where I line up all my ingredients on the counter before starting—there’s something satisfying about seeing everything organized and ready. The colors of the red kidney beans next to the golden corn and vibrant green chiles always make me smile, like a little culinary rainbow before the magic happens in the slow cooker.
- 1.5 lbs ground beef (85/15 works well)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 packets taco seasoning (or 4 tbsp homemade)
- 1 can (15 oz) black beans, rinsed
- 1 can (15 oz) kidney beans, rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chiles
- 1 can (8 oz) tomato sauce
- 4 cups beef broth
- 1 tsp cumin
- Optional toppings: shredded cheese, sour cream, avocado, tortilla chips
PREPARATION
From experience, I can tell you that browning the beef properly is what takes this from good to great. That Maillard reaction creates flavor compounds that slowly develop throughout the cooking process. When my neighbor first tried this soup, she mentioned how it had more depth than other taco soups she’d tried—that’s the power of taking those extra few minutes to brown rather than crumble. If you’re looking for another fantastic ground beef recipe, you should definitely try our slow cooker sloppy joes.
- In a large skillet over medium-high heat, brown the ground beef with the diced onion until the beef is cooked through and the onion is translucent (about 8-10 minutes). Add the minced garlic during the last minute of cooking.
- Transfer the beef mixture to your slow cooker, draining any excess grease if necessary.
- Add all remaining ingredients except toppings to the slow cooker and stir to combine.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- When ready to serve, give the soup a good stir and ladle into bowls. Let everyone customize with their favorite toppings.
NUTRITION INFORMATION
- Calories: 320 per serving (without toppings)
- Protein: 24g
- Carbohydrates: 28g
- Fat: 12g
- Fiber: 7g
- Sugar: 5g
Why This Recipe Works For Busy Families
The beauty of this crockpot creation is how it accommodates everyone’s schedule. My teenager has soccer practice until 6:30 on Tuesdays, my husband sometimes works late, and I might have last-minute errands—but this soup waits patiently for whoever is ready to eat. I’ve left it on warm for an extra hour when needed, and the flavors just continue to meld together beautifully.
What makes this special is how the ingredients transform during the slow cooking process. The beans become creamy while still maintaining their structure, the corn releases a subtle sweetness that balances the spices, and the tomatoes break down to create a rich broth that’s neither too thick nor too thin. It’s one of those ground beef recipes that feels both comforting and exciting at the same time.
Slow Cooker Beef Taco Soup – Set & Forget Flavor Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Slow Cooker Beef Taco Soup – Set & Forget Flavor Recipe!
Nutrition Information
Customization Ideas
Around here, we rarely make this dish the same way twice. Sometimes I’ll add a diced sweet potato for extra nutrition, or swap half the beef broth for beer when we want a more robust flavor. My sister adds a can of hominy when she makes it, and her family raves about the chewy texture it adds. The basic recipe is wonderfully adaptable to what you have on hand, much like our versatile penne pasta recipes.
For those who enjoy meal prepping, this soup freezes exceptionally well. I often double the batch and portion it into freezer containers for those weeks when even slow cooker recipes feel like too much effort. Having individual servings ready to go has saved dinner more times than I can count, especially during holiday seasons or when someone in the house isn’t feeling well.
FREQUENTLY ASKED QUESTIONS
Can I use chicken instead of beef?
Absolutely! I’ve made this with ground turkey and shredded chicken with excellent results. For chicken, I recommend using 1.5 lbs of boneless, skinless thighs—they stay moist during the long cooking time. The cooking time remains the same, though you might want to shred the chicken about 30 minutes before serving.
What if I don’t have taco seasoning?
No problem at all! The dish will still turn out delicious with a simple blend of 2 tbsp chili powder, 1 tbsp cumin, 1 tsp each of paprika and garlic powder, and ½ tsp oregano. I’ve had to improvise like this before when I realized I was out of seasoning packets, and honestly, sometimes I prefer my homemade version now.
How long do leftovers keep?
This recipe maintains its quality beautifully for up to 4 days in the refrigerator and 3 months in the freezer. The beans may absorb more liquid over time, so you might want to add a splash of broth when reheating. I actually think the flavors improve after a day in the fridge.
Conclusion
This Slow Cooker Beef Taco Soup – Set & Forget Flavor has become more than just another easy weeknight dinner in our home—it’s the meal that brings everyone to the table even on our most chaotic days. Whether you’re new to crockpot recipes or a seasoned pro, this forgiving, flexible dish is sure to become a regular in your rotation too. I’d love to hear how your family enjoys it!