Slow Cooker Taco Soup

Martha Christian


Took this to a company potluck and it was a big hit especially on a cold rainy day. It makes the house smell so good and is so easy.


★★★★★ 1 vote

20 Min
8 Hr
Slow Cooker Crock Pot


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1 lb
ground beef
1 can(s)
(15 oz) pinto beans, drained
1 can(s)
(15 oz) ranch style beans, drained
1 can(s)
(10 oz) rotel tomatoes (or tomatoes with green chiles
2 can(s)
(14.5 oz each) diced tomatoes
1 can(s)
(16 oz) kernel corn
1 c
1 pkg
dry taco seasoning
1 pkg
dry ranch dressing mix
1 dash(es)
salt and pepper
sour cream
tortilla chips
shredded cheddar cheese

How to Make Slow Cooker Taco Soup


  • 1Cook and drain ground beef.
  • 2Add to slow cooker with all other ingredients except sour cream, tortilla chips and shredded cheddar cheese. Stir until well blended.
  • 3Cover and cook on low setting for 8 hours.
  • 4Divide into bowls and garnish with sour cream, tortilla chips and cheddar cheese if desired. Enjoy!

Printable Recipe Card

About Slow Cooker Taco Soup

Course/Dish: Beef Soups, Bean Soups
Main Ingredient: Beef
Regional Style: Mexican

Show 2 Comments & Reviews

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