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This crockpot taco soup turns basic kitchen staples into a warming dinner that keeps the whole family happy with hardly any work. Blending seasoned ground beef, beans, and tomatoes makes a deeply tasty soup that seems like it took hours to cook - because it actually did!
I threw this taco soup together during a super busy week when I needed something that would feed us several times. Now my family asks for it all the time when it's cold outside, and I love that I can start it in the morning and dinner's pretty much finished when I get home.
Ingredients
- Ground beef: Gives this soup its meaty backbone; grab 85/15 fat content for good flavor without too much grease
- Onion: Brings sweet undertones and aroma when softened with the meat
- Chili beans: Add chunkiness and nutrition; their flavorful juice kicks things up too
- Tomato sauce: Works as the smooth foundation that connects everything
- Rotel diced tomatoes: Give both tanginess and gentle heat from the green chilies
- Water: Makes the soup just right - add more or less depending on how thick you want it
- Taco seasoning: Packs the whole dish with Mexican flavor notes; store-bought or homemade both work
- Salt and pepper: Let you tweak the final flavor exactly how you like it
Step-by-Step Instructions
- Brown the Beef:
- Cook ground beef in a big skillet over medium-high heat until no longer pink, around 7-8 minutes, breaking it into tiny bits as it cooks; drain off extra fat if needed
- Sauté the Aromatics:
- Toss diced onion into the cooked beef and cook 3-4 more minutes, until onions turn clear and soften a bit; stir now and then for even cooking
- Season the Meat Mixture:
- Sprinkle 1 tablespoon taco seasoning over your beef and onions; mix well so the meat gets fully coated with spices and cook one more minute to wake up the flavors
- Prepare the Slow Cooker Base:
- Dump the spiced beef and onion mix into your crockpot; this builds the taste foundation for your soup
- Add Remaining Ingredients:
- Dump in the chili beans with their juice, the tomato sauce, rotel tomatoes, water, and the rest of your taco seasoning; gently mix everything together
- Slow Cook to Perfection:
- Put the lid on and cook on high for 4 hours or low for 6-8 hours; the slow setting gives flavors more time to blend together
- Final Seasoning:
- About half an hour before serving, taste it and add salt and pepper if needed; remember the flavors get stronger during cooking, so go easy
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That simple can of Rotel tomatoes really makes this recipe special. My grandma always had these in her cupboard for quick dinners and showed me how their mix of tomatoes and green chilies can make basic foods taste amazing. Whenever I open a can, the smell takes me right back to her kitchen.
Topping Suggestions
This taco soup becomes a blank slate for fun toppings. We like to put out bowls with grated cheddar, sour cream, chopped avocado, fresh cilantro, lime slices, and broken tortilla chips. The mix of hot soup with cold toppings makes every bite interesting. For the best crunch, add your chips right before you eat so they don't get soggy.
Make It Your Own
The standard recipe can change tons of ways. Want something healthier? Swap the beef for ground turkey or chicken. Don't eat meat? Try veggie crumbles or just throw in another can of beans. If you want more veggies, toss in some corn, bell peppers, or zucchini during the final cooking hour. Like things spicy? Add a chopped jalapeño with the onions or mix in hot sauce at the end.
Storage and Reheating
This soup keeps well in the fridge for about 5 days if you put it in sealed containers. It actually tastes better the next day after the flavors mix more. When you warm it up, add a splash of broth or water if it's gotten too thick. Want to save it longer? Freeze portions in containers or freezer bags for up to 3 months. Let it thaw overnight in your fridge before heating on the stove or in the microwave.
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FAQs About the Recipe
- → Can I use ground turkey instead of beef?
Definitely! Ground turkey works great as a beef replacement in this soup. It gives a milder taste but remains super yummy.
- → What toppings go well with this dish?
Shredded cheddar, a dollop of sour cream, chunks of avocado, crunchy tortilla strips, and chopped cilantro all taste wonderful with this soup.
- → Can I make this soup spicier?
You bet! Toss in some chopped jalapeños, a bit more taco seasoning, or a dash of cayenne to turn up the heat.
- → How can I store leftovers?
Pop any leftovers in a sealed container and keep in your fridge for up to 3 days, or stick them in the freezer for up to 3 months.
- → Can I make this on the stovetop instead?
Sure thing! Just cook everything together in a big pot on medium heat, and let it bubble away for 30-60 minutes.