Creamy Taco Soup Crock Pot

taco soup recipe with ranch dressing and velveeta cheese in a bowl topped with cilantro

This creamy taco soup crock pot recipe is loaded with ground beef, beans, corn, and Velveeta cheese, an easy taco soup recipe with ranch dressing that's perfect for busy weeknights or feeding a crowd.

Course Dinner, main course

Cuisine Mexican

Keyword 5 ingredient crock pot potato soup, slow-cooked, taco seasoning, tacos

Prep Time 20

Cook Time 5

Total Time 5 20

Servings cups

Calories 406

Author Gina Dickson

Equipment

Ingredients

1/2 cup white or yellow onion diced
1/3 cup yellow bell pepper diced
1/3 cup orange bell pepper diced
1/3 cup green bell pepper diced
15 ounces pinto beans canned, drained and rinsed
15 ounces black beans canned, drained and rinsed
15 ounces corn canned, white or yellow, drained
1 pound ground beef 80/20 blend
10 ounces tomatoes with green chilies mild or medium, canned
8 ounces tomato sauce canned
4 ounces green chile peppers canned, diced
14.5 ounces beef broth canned
2 tablespoons homemade taco seasoning or 2 packets of taco seasoning
2 tablespoons ranch dressing powder mix
16 ounces Velveeta cheese cubed

Instructions

You will need a 6-quart or larger slow cooker for this recipe.
Dice the onion and bell peppers.
1/2 cup white or yellow onion, 1/3 cup yellow bell pepper, 1/3 cup orange bell pepper, 1/3 cup green bell pepper
Drain and rinse the beans and corn.
15 ounces pinto beans, 15 ounces black beans, 15 ounces corn
In a large skillet over medium heat, cook the ground beef until no longer pink, breaking it up with a spoon.
1 pound ground beef
Tilt the pan to spoon off excess grease, return to heat, add the diced onion, and sauté 2 minutes until it starts to soften.
Transfer the beef and onion to the slow cooker.
Add the pinto beans, black beans, corn, bell peppers, tomatoes with green chiles, tomato sauce, green chile peppers, beef broth, taco seasoning, and ranch dressing mix. Stir well.
10 ounces tomatoes with green chilies, 8 ounces tomato sauce, 4 ounces green chile peppers, 14.5 ounces beef broth, 2 tablespoons homemade taco seasoning, 2 tablespoons ranch dressing powder mix
Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours.
About 30 minutes before the end of cooking, cube and stir in the Velveeta. Let it melt completely.
16 ounces Velveeta cheese
Stir well, ladle into bowls, and serve.

Notes

Make Ahead: Make the full soup a day ahead, cool, refrigerate, and reheat fully (Velveeta included) before serving.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth if it's too thick.
Freezing: Freeze for up to 3 months in a freezer-safe container. Thaw in the fridge overnight before reheating.
Substitutions: Ground turkey works in place of the ground beef and comes out with a little less fat.
Slow Cooker Times — HIGH: 3 to 4 hours
Slow Cooker Times — LOW: 5 to 6 hours

Nutrition