Simple Crockpot Taco Soup Recipe

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


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.


  • 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)


  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.