Do you love a good taco soup? This Beefy Cheesy Taco Soup (Crock Pot) is super simple to throw together for a yummy family dinner on a busy night!
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Cris here.
I love a yummy taco soup. We make all kinds of different varieties from chicken to beef, but this recipe is a little different because it is creamy soup with a cheesy base.
Psst… this is a good recipe to use those slow cooker liners on if you are a fan of them. We love using this reusable one.
Beefy Cheesy Taco Soup (Crock Pot) Recipe
Note: Scroll to the bottom for a printable version of the recipe
Ingredients for Beefy Cheesy Taco Soup (Crock Pot)
- 1 lb Ground Beef
- 1 Small Onion- Chopped
- 1 Clove Garlic- Minced
- 16 oz Velveeta- Cubed
- 15 oz Can Beans of Your Choice (We used Northern Beans) – Drained and Rinsed
- 2 Cans (10 oz) Diced Tomatoes with green chilies (We used Rotel)- Undrained
- 11 oz Can of Corn with Peppers (We used Mexicorn)- Undrained
- 1o oz Can Green Enchilada Sauce
- 4 oz Can Green Chilies
- 1 Envelope Taco Seasoning
- Garnish: Tortilla Chips, Shredded Cheese, Sour Cream, Guacamole, Etc.
How to Make Beefy Cheesy Taco Soup in a Slow Cooker
- Brown ground beef in a skillet (or browning slow cooker) with onion and garlic until cooked through and drain.
- Spray 6 quart slow cooker with cooking spray OR use a slow cooker liner if you aren’t using a non-stick slow cooker. We used this reusable liner that we LOVE.
- Place ground beef into the bottom of your slow cooker and add all remaining ingredients (except for garnish) and stir well.
- Cook on low for 3- 4 hours or high for 90 min to 2 hours, stirring occasionally.
- Serve in bowls and top with garnish.
Notes on Beefy Cheesy Taco Soup (Crock Pot)
- Recipe inspired by a recipe in Crock Pot’s Dump Recipes.
- We have not tried this soup with cheddar cheese instead of Velveeta. It would likely work, but will not be as creamy.
- The Rotel made this a bit spicy, but if you would like a spicier soup, add one chopped jalapeno.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Beefy Cheesy Taco Soup (Crock Pot)
Beefy Cheesy Taco Soup (Crock Pot)
Do you love a good taco soup? This Beefy Cheesy Taco Soup (Crock Pot) is super simple to throw together for a yummy family dinner on a busy night!
Print Pin RatePrep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6 -8
Ingredients
- 1 lb Ground Beef
- 1 Small Onion- chopped
- 1 Clove Garlic - Minced
- 16 oz Velveeta- Cubed
- 15 oz Can Beans of Your Choice - Drained and Rinsed We used Northern Beans
- 2 Cans Diced Tomatoes with Chilies - Undrained We used Rotel 10 oz cans
- 11 oz Can of Corn with Peppers- Undrained We used Mexicorn
- 4 oz Can Green Chilies
- 10 oz Can Green Enchilada Sauce
- 1 Envelope Taco Seasoning
- Garnish: Tortilla Chips Shredded Cheese, Sour Cream, Guacamole, Etc.
Instructions
- Brown ground beef in a skillet (or browning slow cooker) with onion and garlic until cooked through and drain.
- Spray 6 quart slow cooker with cooking spray OR use a slow cooker liner if not using a non-stick slow cooker. We used this reusable liner that we LOVE.
- Place ground beef into the bottom of your slow cooker and add all remaining ingredients (except for garnish) and stir well.
- Cook on low for 4 hours or high for 2 hours, stirring occasionally.
- Serve in bowls and top with garnish.
Notes
- Recipe inspired by a recipe in Crock Pot's Dump Recipes.
- We have not tried this soup with cheddar cheese instead of Velveeta. It would likely work, but will not be as creamy.
- The Rotel made this a bit spicy, but if you would like a spicier soup, add one chopped jalapeno.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Tried this recipe?Mention @recipescrock or tag #recipescrock!
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Miz Helen says
April 4, 2017 at 11:24 amI love the addition of the cheese to this recipe, it looks delicious! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
Miz Helen
Cris says
April 4, 2017 at 4:50 pmThanks so much for stopping by Miz Helen!
Silvina says
April 1, 2017 at 11:51 amNewby here. Can I use the same recipe in a 4 quart crockpot? Id love to make it today. Thanks
Cris says
April 4, 2017 at 4:50 pmHi Silvia-
So sorry I didn’t get to this until today. I am guessing it will likely fit in a 4 quart . It may have to cook a bit longer. Enjoy!
NJ says
March 30, 2017 at 9:57 pmHey Cris?
Have you tried the Mild Rotel in this? It might not be as spicy if that’s what you’re looking to do. My kids don’t like things as spicy as I do, so I usually use the Mild Rotel in any dish that calls for it.
Cris says
April 4, 2017 at 4:49 pmAbsolutely… we use mild usually (I also use other brands that seem to be even milder sometimes).
Marcy says
March 30, 2017 at 2:07 pmWould velvetta shredded cheese work in this taco soup recipe?