Slow Cooker Taco Soup With Ground Beef

Taco Soup
Taco Soup. TheCrimsonMonkey / Getty Images
  • 6 hrs 10 mins
  • Prep: 10 mins,
  • Cook: 6 hrs
  • Yield: 4 to 6 Servings
Ratings (18)

This taco soup is quick and easy to prepare, and it cooks hands-free in the slow cooker. Top this delicious, thick soup with a dollop of sour cream and some shredded cheese or thinly sliced green onions. Garnish with crispy fried tortilla strips (see the how-to below) but coarsely crumbled tortilla chips would be excellent as well.

Take a look at the tips and variations below the recipe instructions for some additional ideas and substitutions.

What You'll Need

  • 1 pound lean ground beef
  • 1 (15 ounce) can kidney beans (undrained)
  • 1 (15 ounce) can pinto beans (undrained)
  • 1 (11 to 15 ounce) can whole kernel corn (drained)
  • 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies
  • 1 (28 ounce) can diced tomatoes
  • 1 small (4 ounce) can chile peppers (chopped)
  • 1 (1 ounce) envelope taco seasoning
  • 1 (1 ounce) envelope ranch dressing mix (purchased or homemade)

How to Make It

  1. In a large skillet over medium heat, brown the ground beef; drain well and transfer to the slow cooker. Add the canned beans, corn, Rotel and regular tomatoes, and peppers. Stir in the taco seasoning and ranch dressing mix.
  2. Cover and cook on LOW for 6 to 8 hours.
  3. Serve the soup with tortilla chips or Mexican cornbread.

Tips and Variations

  • Add a can of refried beans to the soup.
  • If you don't have a can of chile peppers, add an extra can of Rotel tomatoes with green chiles and one 14.5-ounce can of diced tomatoes; omit the 28-ounce can of tomatoes.
  • Add a few tablespoons of chopped jalapeno peppers to the soup.
  • For a thinner soup, add some beef broth near the end of the cooking time.

How to Make Fried Tortilla Strips

  • Line a large baking sheet with a double or triple thickness of paper towels. Slice 4 corn tortillas in half, then slice each half crosswise into strips. Heat 2 to 3 inches of oil in a heavy skillet to 350° F. Using a metal slotted spoon to stir them and keep them covered with the oil, fry a batch of about one-third of the tortilla strips until golden brown, about 3 minutes. Remove to the paper towels to drain and repeat with the remaining tortilla strips.