A few pantry staples and a pound of ground beef simmer away for this classic slow-cooker taco soup.
Filling and warm, it’s also simple to prepare.
Learn how to make slow-cooker taco soup.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
What Is Taco Soup?
A popular dish that’s easy to make, taco soup is fun, flavorful, and totally customizable.
Reheat on the stovetop or back in the slow-cooker until hot throughout when ready to serve.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Garnish fresh before serving.
Taco soup can also be made ahead and frozen.
Bring the prepared soup to room temperature before transferring to freezer-safe zip-top bags or containers.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Thaw overnight in the refrigerator before reheating on the stovetop or back in the slow-cooker until hot throughout.
Serve with fresh toppings.
To round out the meal, pair with a side ofcornbread, a light salad, orriceif desired.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
)pkg.taco seasoning
1(15.5-oz.
)canchili beans, drained
1(14.5-oz.
)cantomatoes, garlic, and onions
1(14.5-oz.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
)canstewed tomatoes
1(15.5-oz.
)cankidney beans, drained
1(15.5-oz.
)canpinto beans, drained
1(15.25-oz.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
)canwhole kernel corn, drained
1(1-oz.
Add onions, and cook until tender and translucent.
Add one package of taco seasoning, and stir until meat is covered.
Add ingredients to slow cooker:
Spoon ground beef mixture in the bottom of the slow-cooker crock.
Add remaining ingredients, and stir to combine.
Cook soup:
Cook on HIGH for 4 hours or LOW 6 hours, stirring occasionally.
Serve:
Ladle into bowls, top with preferred garnishes, and serve.
