aunt squishy's low-n-slow taco soup
Updated on Feb 23, 2026
You can pre-cook the beef in a skillet to ensure it breaks up into little chunks, or put it raw into the slow cooker for the easy route. Though the toppings are listed as optional, the crushed Frito chips and shredded cheddar are what really make this dish a taco soup in my opinion. This recipe works with crushed, diced, or stewed tomatoes. I prefer stewed, but if you're cooking for someone who doesn't like big chunks of tomato in their soup, you can go with diced or crushed just as well.
prep time
10 Min
cook time
8 Hr
method
Slow Cooker Crock Pot
yield
6 serving(s)
Ingredients
- 2 1/2 pounds ground beef
- 3 cans diced or stewed tomatoes (28 oz each)
- 1 can black beans (15 oz)
- 1 can pinto beans (15 oz)
- 1 can kidney beans (15 oz)
- 1 can tomato sauce (8 oz)
- 1 package taco seasoning mix
- OPTIONAL GARNISHMENTS
- shredded cheddar cheese
- sour cream
- Frito chips - crushed
- sliced black olives
How To Make aunt squishy's low-n-slow taco soup
-
Step 1Combine all ingredients (except garnish) in your slow cooker, separating the ground beef as much as possible. Set to Low for 8 hours.
-
Step 2Stir thoroughly to further separate and incorporate the ground beef.
-
Step 3After dishing into serving bowls, add a handful of shredded cheddar, sliced olives and crushed Frito chips and a dollop of sour cream to each bowl per taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Beef Soups
Keyword:
#easy
Keyword:
#Crock Pot
Keyword:
#Slow-cooker
Keyword:
#comfort
Keyword:
#taco
Keyword:
#beef
Keyword:
#soup
Keyword:
#low-cost
Ingredient:
Beef
Method:
Slow Cooker Crock Pot
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