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I can’t wait to share this new simple crockpot taco soup recipe with you! It’s healthy, flavorful, and so easy to make! You can quickly add the ingredients to the crockpot in the morning or prep them ahead of time over the weekend and freeze for later.

Simple Crockpot Taco Soup RecipeA few week’s ago, my parents were coming over for dinner and I decided to make this recipe for taco soup because 1) my whole family loves tacos, and 2) my whole family loves soup!  Dinner with five kids can be stressful, so I love to keep things simple with crockpot meals and easy side dishes.

This crockpot taco soup was definitely a winner – even my three year old son loved scooping the meat out with chips. In fact, I already made this soup again because my 9 year old requested it.

Did you scroll down to the recipe yet? You might notice that there are a bunch of seasonings. That’s because it was inspired by one of my most famous recipes of all time, cool ranch chicken tacos. (There’s actually no ranch dressing involved.) The name of the recipe comes from the Cool Ranch Doritos Chips that are flavored with a combo of ranch seasonings and taco seasonings. The result is seriously so amazing that you need to make my cool ranch chicken tacos asap AND this crockpot taco soup AND start flavoring all of your taco dishes with a ranch-taco combo. So good.

Simple Crockpot Taco Soup Recipe

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Simple Crockpot Taco Soup Recipe


  • Author: Kelly McNelis
  • Yield: 6 servings 1x

Description

This is a fresh and flavorful recipe that you can cook in your crockpot or freeze (raw) and cook later. Top with corn chips, shredded cheese, guacamole, and fresh cilantro.


Ingredients

  • 1 pound lean ground beef
  • 1 can black beans, drained and rinsed
  • 1 can light kidney beans, drained and rinsed
  • 15oz jar salsa
  • 1 cup frozen corn
  • 1 tablespoon chili powder
  • 1 tablespoon parsley
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon pepper (decrease to 1/2 teaspoon for a very mild dish)
  • 1 teaspoon salt
  • 3/4 teaspoon dill
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground oregano
  • 32oz beef broth (4 cups) (not needed until day of cooking)

Directions

  1. Add all ingredients to slow cooker.
  2. Cook 6-8 hours on “low” setting.
  3. Break apart ground beef and stir.

To Freeze and Cook Later

  1. Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date (which would be 3 months from the prep date).
  2. Add all ingredients to freezer bag (except broth), seal, and freeze up to three months.
  3. When ready to cook, thaw freezer bag overnight in the refrigerator or in the morning in water.
  4. Add to crockpot with broth and cook on “low” setting for 6-8 hours.
  5. Break apart ground beef and stir.

Thoughts or questions? Leave a comment below and I’ll respond asap. -Kelly

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Ena
Ena
3 years ago

Hi there, I am Ena from Malaysia and really excited to come across your instant freezer meal plan! I am a stay at home mom and cook for 4 adults and 2 kids! I have been using pressure cooker for years it really save time but the meal prep was a huge disaster! I would like to start using your freezer meal. But my philip pressure cooker doesn’t come with slow cook function. Can I still follow your freezer meal plan as I see most of your meal plans are slow cooking. Thanks!

Shauna
Shauna
2 years ago

Hi, is the ground beef cooked beforehand or does it cook when it’s in the crockpot?

Shauna
Shauna
2 years ago
Reply to  Kelly McNelis

Awesome! thank you

Beth
Beth
3 months ago

Hi Kelly,
Is there a way to use dried beans and cook them later with the recipe? Would soaking them overnight, bringing them to a brief boil/draining them, and then adding them to the other freezer ingredients work for this recipe?

Thomas Helen
Admin
2 months ago
Reply to  Beth

Yes, using already cooked beans would be the same as using cans. One can is approximately 1.5 cups of cooked beans.