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Taco Soup is one of our very favorite recipes and it’s so simple, even my three year old daughter can assemble it in the crock-pot. It’s perfect comfort food for a busy day because it can just simmer away for several hours! We use organic ingredients and garden produce when possible, but here is the original recipe.

Crock-Pot Taco Soup

1 lb. ground beef

1/2 cup chopped onions

28 oz can diced tomatoes with juice (or about 8 medium tomatoes, diced)

14 oz can kidney beans, drained

1 cup frozen corn

8 oz tomato sauce

1 package dry taco seasoning or 3 Tbsp. of homemade taco seasoning

1-2 cups water

Pepper to taste

1 cup grated cheddar cheese

Tortilla or corn chips (optional)



Brown beef and onions and then combine all ingredients except the cheese and chips in your slow cooker. Cook on low for 4 to 6 hours. Top with cheese and chips if desired. Yum!

Shared at Balancing Beauty and Bedlam’s Tasty Tuesday

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12 Comments on Crock-pot Taco Soup – A Frugal Recipe

  1. Yum! I love my crock pot. I couldn’t be a wife without it! I’m gonna try this. Stopped by from the WLWW linky. :)

  2. Yummy! I keep hoping it will get good and cold down here so we can pull out the soups for a good long stretch. It’s been way to warm for winter (at least for my taste!) When/if it does get cold, I want to try this!

    • Thanks Anna! It just dropped below zero where I live a couple of days ago (which is unheard of for here, it’s usually subzero by the end of November) so we’re just now starting to partake of soups of all kinds :) Enjoy!

  3. This is perfect! I just bought a crockpot cookbook for the Kindle and I’ve been keeping an eye out for tried and true recipes! This looks delicious! I’m going to make it! :)

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