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Dinner doesn’t get any easier than Slow Cooker Taco Soup. It’s one of the original “dump can” dinners where ground beef and pantry staples come together to make a flavorful soup just waiting for all your favorite toppings.
I love this classic Midwestern, Tex-Mex-fusion slow cooker Taco Soup. The first time I made it for my family (in my early 20’s), they were blown away at how delicious, easy, and fun it was. All that from a pile of cans and packets?
The toppings make the meal, though, and there are no wrong answers. The simple classics are sour cream and cheese, onion, avocado, tortilla chips, and cilantro. But, the rest of the list that I want in my bowl includes Fritos, pickled jalapeños, black olives, wedges of lime, and hot sauce. All of it. I want it all.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Ground beef: Look for an 85% lean, 15% fat ground beef blend. Or, swap in ground turkey, chicken, pork, or ground sausage. For a vegetarian Taco Soup, omit the meat and add an extra can or two of beans.
- Canned diced tomatoes: Use fire-roasted for a hint of smoky flavor.
- Taco seasoning: Store-bought packets are fine. To make your own Taco Seasoning, in a small bowl, whisk together ¼ cup chili powder, 2 tablespoons ground cumin, 1 tablespoon paprika, 2 teaspoons ground coriander, 1 teaspoon cayenne pepper, and salt to taste (I like 2 teaspoons). Whisk in 1 tablespoon cornstarch if desired.
- Ranch dressing mix: Store-bought dry ranch dressing mix is fine. To make Homemade Ranch Dressing Mix, in a small bowl, whisk together 2 tablespoons powdered buttermilk, 2 ½ teaspoons dried parsley, 1 teaspoon dried minced onion, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dill weed, and salt (I like ¼ teaspoon). Use immediately or store covered in the refrigerator.
- Tortilla chips: Tortilla chips are a classic, but Fritos taste great here too.
Step-by-step instructions
- In a Dutch Oven or large stock pot over medium-high heat, cook ground beef and onion until browned, about 5 minutes. Drain well.
- To the bottom of a slow cooker, add the drained beef and onions, water, beans, tomatoes, corn, chiles, and all juices from cans. Stir in taco seasoning and ranch seasoning. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
- Serve your favorite toppings such as shredded cheese, sour cream, diced avocado, minced cilantro, lime wedges, and tortilla chips.
Recipe tips and variations
- Yield: This Slow Cooker Taco Soup recipe makes 12 (1-cup) servings, ideal to enjoy as a lunch or for dinner.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Cooled Slow Cooker Taco Soup can be transferred to freezer-safe containers, labeled, dated, and frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Stove top: For a quicker Taco Soup, make it on the stove. Brown the beef and onions as directed. After draining, stir in the water, beans, tomatoes, corn, chiles, all juices from cans, taco seasoning, and ranch seasoning. Bring to a boil, reduce heat, and simmer for 20 minutes. Serve with your favorite toppings.
Recipe FAQs
My family asks for Mexican Rice alongside Taco Soup every single time! A cheese quesadilla, Mexican Corn Salad, or Mexican Street Corn (Elote) are also strong contenders.
Options abound. If you prefer, skip the ground beef in Step 1 and stir in shredded leftover or Rotisserie Chicken or thawed frozen or raw fresh shrimp about 2 minutes before serving. Both already-cooked poultry and shrimp warm up lightning-quick.
More slow cooker favorites
Sandwich Recipes
Slow Cooker Pulled Pork
Beef Recipes
Slow Cooker Pot Roast
Soup and Stew Recipes
Slow Cooker White Chicken Chili
Soup and Stew Recipes
Slow Cooker Ham and Bean Soup
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Slow Cooker Taco Soup
Ingredients
- 2 pounds ground beef (see note 1)
- 1 large onion diced (about 2 cups)
- 3 cups water
- 2 (15 ounce) cans kidney beans undrained
- 2 (14 ounce) cans diced tomatoes undrained (see note 2)
- 1 (14 ounce) can whole kernel corn undrained
- 1 (4 ounce) can diced green chilies undrained
- 2 tablespoons homemade taco seasoning or 1 packet store bought (see note 3)
- 1/4 cup homemade ranch dressing mix or 1 packet store bought (see note 4)
- shredded cheese for serving
- sour cream for serving
- tortilla chips for serving (see note 5)
- avocado diced, for serving
- minced fresh cilantro for serving
- Lime wedges for serving
Instructions
- In a Dutch Oven or large stock pot over medium-high heat, cook ground beef and onion until browned, about 5 minutes. Drain well.
- To the bottom of a slow cooker, add the drained beef and onions, water, beans, tomatoes, corn, chiles, and all juices from cans. Stir in taco seasoning and ranch seasoning. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
- Serve your favorite toppings such as shredded cheese, sour cream, diced avocado, minced cilantro, lime wedges, and tortilla chips.
Notes
- Ground beef: Look for an 85% lean, 15% fat ground beef blend. Or, swap in ground turkey, chicken, pork, or ground sausage. For a vegetarian Taco Soup, omit the meat and add an extra can or two of beans.
- Canned diced tomatoes: Use fire-roasted for a hint of smoky flavor.
- Taco seasoning: Store-bought packets are fine. To make your own Taco Seasoning, in a small bowl, whisk together ¼ cup chili powder, 2 tablespoons ground cumin, 1 tablespoon paprika, 2 teaspoons ground coriander, 1 teaspoon cayenne pepper, and salt to taste (I like 2 teaspoons). Whisk in 1 tablespoon cornstarch if desired.
- Ranch dressing mix: Store-bought dry ranch dressing mix is fine. To make Homemade Ranch Dressing Mix, in a small bowl, whisk together 2 tablespoons powdered buttermilk, 2 ½ teaspoons dried parsley, 1 teaspoon dried minced onion, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dill weed, and salt (I like ¼ teaspoon). Use immediately or store covered in the refrigerator.
- Tortilla chips: Tortilla chips are a classic, but Fritos taste great here too.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
