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


  • 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


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

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