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A simple, flavorful Easy Taco Soup recipe that take minutes to prep, and works equally well in either the crockpot or stovetop. Perfect cozy soup for fall and winter days.
There is nothing better than a flavorful, cozy soup on a crisp, fall day. One of our tried and true, standby recipes is this incredibly easy Taco Soup recipe, and it’s a staple throughout the fall and winter.
Miracle of miracles, all of my kids like it, AND I can either make it on the stove top or in the crockpot, depending on how much time I have. Having a quick and easy recipe on busy nights is like gold, and when it’s as yummy as Taco Soup, it’s a winning combination. You can either take about 10 minutes prep and throw everything in the crockpot to cook during the day, or around 30 minutes for a stovetop method. Nothing fancy–just warm, cozy, and flavorful soup in a jiffy.
Table of contents
It’s super flavorful, thanks to a packets of ranch dressing mix and taco mix…I love the combination.
- Taco seasoning packet
- Ranch dressing packet
- Ground beef
- Pinto beans
- Kidney beans
- Diced tomatoes
- Diced tomatoes with green chiles
- Toppings: Green onions, Sour cream, Tortilla strips, Cilantro, Lime, Cheese
You’ll need either a crockpot or large pot (I use a stock pot), depending on your cooking preference. You can also use a dutch oven. Additional basic kitchen equipment such as a can opener, cutting board, and sharp knife are also needed.
How to make
Gather all your ingredients, and decide if you want to use a crockpot or stovetop. The instructions will vary just slightly depending on what you choose. Chop onions into small pieces and set aside.
The only difference in this recipe between stovetop and crockpot is how you brown the meat. If you want to make it in the crockpot, you’ll just brown your meat first, then add it to the crockpot along with the rest of the ingredients. When I make it on the stovetop, I brown my meat in the same big pot, so I don’t dirty more dishes than I have to!
Over medium heat in a large skillet (or a large pot if you plan to make it on the stovetop) brown the ground beef and onions until cooked through. Add salt and pepper to taste. Drain any liquid.
If you’re using a crockpot, add the ground beef and onion mixture.
Add the remaining ingredients–drain the corn, but not the tomatoes.
Simmer for 1 hour on stovetop, or cook on low for 4-6 hours in the crockpot.
TIP: Double the batch, and freeze half for another meal!
How to serve
Serve with tortilla chips or strips, plus any toppings of your choice: sour cream, cheese, tomatoes, green onions, lime, cilantro, and avocado.
You can dish it up in bowls (I love using soup crocks), but it’s also a great soup to serve in individual bags of Fritos. We call them “Walking Tacos”, and my kids absolutely love eating it this way.
Storage and freezing directions
One of my favorite things in the fall and winter is to have extra soup frozen and ready to thaw for dinner. It’s especially nice on those super busy nights when you don’t have much time. Taco soup will last 4-6 months in the freezer if you freeze it properly.
Make sure to let the soup cool first.
Write the date and name of the soup on a freezer-safe gallon bag.
Ladle the soup into the bag and seal tightly, making sure all the air it out of it.
Place the bag down flat in the freezer in a single layer.
Soup leftovers will also last 3-5 days in the refrigerator in an airtight container.
I’ve made them each way many times, and I don’t have a preference. It really just depends on my day, and if I have more time in the morning or evening.
Yes! I always make a huge batch so I can freeze the extra for another meal. It works really well.
More fall recipes
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I hope your family will enjoy this recipe as much as ours does!
Easy Taco Soup Recipe: Crockpot or Stovetop
- Brown the beef and onion in large stock pot (or saucepan if you’re planning to be it all in a crock pot).
- Add the remaining ingredients and simmer for at least 1 hour, or until ready to serve. (Drain the corn, but not the tomatoes.)
- CROCKPOT: Add the browned beef and onion, then the rest of the ingredients. Cook on low for 6 hours.
- Serve with grated cheese, sour cream, chopped green onions, diced tomatoes, cilantro, lime, and crushed tortilla chips or tortilla strips. You can also serve inside individual Frito bags for walking tacos.