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A bowl of slow cooker taco soup filled with ground beef, beans, corn, tomatoes, and topped with shredded cheese, sour cream, and tortilla strips.

Slow Cooker Taco Soup Recipe – Easy Weeknight Dinner with Ground Beef & Beans

This Slow Cooker Taco Soup is a flavorful, fuss-free dinner that’s perfect for busy weeknights or cozy weekends. Made with seasoned ground beef, beans, corn, tomatoes, and taco spices, it simmers low and slow for maximum flavor with minimal effort. Top it with shredded cheese, sour cream, avocado, or crunchy tortilla strips for a customizable bowl of comfort. It’s hearty, budget-friendly, and ideal for meal prep or feeding a crowd!
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 4 hours
Course Main Course, Soup
Cuisine American, Tex Mex
Servings 6
Calories 300 kcal

Equipment

  • Skillet for browning meat
  • Slow cooker
  • Cutting board and knife
  • Can opener
  • Ladle
  • Bowls for serving

Ingredients
  

  • 1 lb ground beef or turkey
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 packet taco seasoning (or 2 tbsp homemade)
  • 1 packet ranch seasoning (optional)
  • 2 cups beef broth or water
  • Optional: 4 oz cream cheese (for creamy version), 1 jalapeño (sliced), juice of 1 lime

Toppings:

  • Shredded cheese
  • Sour cream or Greek yogurt
  • Avocado slices
  • Tortilla strips or chips
  • Fresh cilantro, lime wedges

Instructions
 

  • Brown the meat: In a skillet over medium heat, cook ground meat with onion and garlic until browned. Drain excess grease.
  • Transfer to slow cooker: Add cooked meat to the slow cooker.
  • Add canned ingredients: Stir in tomatoes, beans, corn, taco seasoning, ranch seasoning (if using), and broth.
  • Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours.
  • Optional creamy twist: Stir in cream cheese during the last 30 minutes and let it melt.
  • Serve: Ladle into bowls and top with cheese, sour cream, avocado, tortilla strips, and fresh herbs.

Notes

  • Make it vegetarian: Use lentils or meatless crumbles instead of ground meat.
  • Make it spicy: Add jalapeños, chipotle peppers, or hot sauce.
  • Make it dairy-free: Skip cream cheese and use dairy-free toppings.
  • Make it healthier: Use lean meat, Greek yogurt, and homemade seasoning to reduce fat and sodium.
  • Storage: Refrigerate for up to 5 days or freeze for 3 months. Reheat gently and add fresh toppings before serving.
 
Keyword dump-and-go, easy dinner, Gluten-Free, slow cooker, taco soup, Tex-Mex