Crock Pot Taco Soup

The time of year is upon us that begs for comfort food. As the temperatures drop we start longing for soups and stews to keep us warm and cozy. 

A slow cooker is perfect for soups and stews in the winter. Some require a little more preparation while others are just dump and go. The dump and go recipes are always a favorite as they require so little effort to get a pleasing meal on the table. Soups make a regular appearance on our dinner table during the colder months. It’s economical and easy. You just have to love that. 

And did I mention how much my family goes nuts over anything taco related?  There is always something taco related on the menu! 

Your family will beg you to make this on a regular basis. Normally kernel corn makes an appearance in this soup, but we prefer hominy. By all means, if you prefer corn, swap it out and it will be just as tasty. 

Crock Pot Taco Soup

prep time: 5 MINScook time: 8 hourtotal time: 8 hours and 5 mins
Warm and hearty soup full of taco flavor.


  • 1 pound ground beef
  • 1 15 oz can beef broth
  • 1 15 oz can diced tomatoes and green chiles undrained 
  • 1 can pinto beans undrained
  • 1 can red kidney beans undrained 
  • 1 15 oz can white hominy undrained
  • 1 packet taco seasoning
  • 1 packet dry ranch dressing mix
  • 1 cup water
  • Optional toppings: crushed tortilla chips, sour cream, shredded cheese, sliced green onions, corn chips


  1. In a pan, brown and crumble ground beef. Drain excess grease. Put ground beef mixture in slow cooker. Add in diced tomatoes, hominy, beans, beef broth and water. Stir in packets of ranch dressing mix and taco seasoning. Stir and set on low for 6 to 8 hours. Serve and top with: crushed tortilla chips, sour cream, shredded cheese, sliced green onions, or corn chips.  Recipe can easily be doubled or tripled to feed a larger crowd. 


Recipe inspired by The Country Cook

Shared at these great parties -

Whatcha Crockin Wednesday 

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