Slow Cooker Cheesy Taco Soup
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I’ve been making this slow cooker cheesy taco soup on rotation during chilly weeks — it’s forgiving, feeds a crowd, and melts into a silky, cheesy finish that even picky eaters love. Think hearty ground beef, tender potatoes and carrots, beans and corn for texture, plus two kinds of diced tomatoes for brightness and a touch of heat from the green chiles. It’s perfect for busy weeknights, potlucks, or when you want a low-effort comfort meal that still tastes like you put in the work. If you enjoy slow-cooked beef soups, you might also like this slow-cooker beef barley recipe for a different, grain-forward option.
What makes this recipe special
This soup strikes a balance between taco flavors and classic comfort-soup heartiness. The slow cooker lets the potatoes and carrots soften gently while the beef absorbs the taco seasoning and tomato juices, resulting in a richly flavored broth that’s finished with melted cheddar for creaminess.
“Family-approved: simple prep, leaves the house smelling amazing, and everyone asks for seconds.” — a regular at my dinner table
Reasons to try it:
- Minimal hands-on time — brown the beef, dump everything in, and let the cooker do the rest.
- Budget-friendly ingredients that stretch a pound of meat into a filling meal.
- Kid-friendly and customizable — top with their favorites (sour cream, avocado, or tortilla chips).
- Makes great leftovers and freezes well for meal-prep days.
How this recipe comes together
A quick overview so you know what to expect:
- Brown the ground beef and sauté aromatics for flavor base.
- Transfer to the slow cooker and add beans, corn, tomatoes, taco seasoning, broth, potatoes, and carrots.
- Cook on low for 6–8 hours (or high 3–4) until vegetables are tender.
- Stir in shredded cheddar near the end so it melts into the soup without becoming greasy.
For a shift in texture or timing, check this alternate slow-cooker beef method for ideas: another slow-cooker beef barley approach.
Gather these items
What you’ll need:
- 1 pound ground beef (80/20 gives good flavor; leaner is okay)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning (or 2 tbsp homemade taco mix)
- 4 cups beef broth (use low-sodium if you’ll add extra salt)
- 1 1/2 cups diced potatoes (Yukon gold or russet work well)
- 1 cup diced carrots
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Chopped cilantro for garnish
Notes and substitutions:
- Swap ground turkey or shredded rotisserie chicken for beef to reduce fat.
- For a vegetarian version, omit the meat and use vegetable broth with an extra can of beans or a cup of textured vegetable protein.
- If you prefer a spicier soup, add a chopped jalapeño when sautéing the onion.
Step-by-step instructions
- In a skillet over medium heat, brown the ground beef until no pink remains. Drain excess fat.
- Add the diced onion and minced garlic to the skillet with the beef. Sauté until the onion is translucent and fragrant, about 3–4 minutes.
- Transfer the beef and onion mixture to the slow cooker.
- Add the black beans, corn, diced tomatoes, diced tomatoes with green chilies, taco seasoning, beef broth, diced potatoes, and diced carrots. Stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes and carrots are tender.
- About 15 minutes before serving, stir in the shredded cheddar cheese until melted and smooth.
- Taste and season with salt and pepper as needed.
- Serve hot, garnished with chopped cilantro.
Pro tip: Stir gently when you add the cheese to prevent it from clumping; a low simmer helps it blend smoothly.
Best ways to enjoy it
Serving suggestions and pairings:
- Ladle into bowls and top with sour cream, sliced avocado, chopped green onions, or crushed tortilla chips for crunch.
- Serve alongside warm cornbread, a crusty baguette, or cheesy garlic toast for dunking.
- For a lighter meal, pair a small bowl with a crisp green salad and lime vinaigrette.
- If you want a fuller Tex-Mex spread, offer bowls of pico de gallo, pickled red onions, and lime wedges.
You can also borrow plating ideas from hearty beef soups — a slice of buttered bread or corn muffins complement the soup’s richness; see this related beef barley soup for inspiration: serve-and-pair ideas from a slow-cooker beef barley recipe.
Storage and reheating tips
How to keep leftovers fresh:
- Refrigerate: Cool the soup to room temperature, transfer to airtight containers, and refrigerate for up to 3-4 days.
- Freeze: Freeze in portioned containers for up to 3 months. Defrost overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium-low, stirring occasionally. Add a splash of beef broth or water if the soup thickens too much. Microwave reheating works for single bowls—heat in 60–90 second intervals, stirring between bursts.
Food safety note: Don’t leave hot soup at room temperature longer than two hours; cool quickly and refrigerate to reduce bacterial growth.
Helpful cooking tips
Pro chef tips and shortcuts:
- Brown the beef in batches if your skillet is crowded; better browning equals more flavor.
- Don’t skip draining excess fat when using higher-fat beef — it keeps the soup from becoming greasy.
- If you’re short on time, dice the potatoes smaller (about 1/2-inch) to speed cooking.
- For a silkier texture, mash a few potato pieces against the side of the slow cooker with a spoon before adding the cheese.
- Add cheese at the end to avoid separation; stirring too early at high heat can cause the cheese to oil out.
- Taste before adding salt — taco seasoning and canned tomatoes can add a fair amount of sodium.
Creative twists
Flavor swaps and variations to try:
- Smoky: Use smoked cheddar and a teaspoon of smoked paprika for a campfire vibe.
- Creamy verde: Replace one can of diced tomatoes with 1 can of green enchilada sauce and finish with Monterey Jack.
- Low-carb: Swap potatoes for extra cauliflower florets and skip the corn.
- Spicy: Add chipotle in adobo (1–2 tsp) or chopped serrano for heat.
- Taco bowl: Serve over rice or cauliflower rice and top with pico de gallo and shredded lettuce.
Your questions answered
Q: How long does this actually take from start to finish?
A: Active prep is about 15–20 minutes (browning beef, chopping veg). Total cook time is 3–4 hours on high or 6–8 hours on low.
Q: Can I use leftover cooked beef or rotisserie chicken?
A: Yes. Add already-cooked meat to the slow cooker with the other ingredients and reduce the cook time so vegetables reach tenderness without drying out the meat.
Q: Will the cheese make the soup greasy?
A: If added too early or at very high heat, cheese can separate. Stir it in about 10–15 minutes before serving and keep the heat low so it melts smoothly.
Q: Is it freezer-friendly?
A: Absolutely — freeze cooled soup in airtight containers for up to 3 months. Reheat slowly to preserve texture.
Q: Can I make this stovetop?
A: Yes — simmer in a large pot over medium-low for 25–35 minutes until potatoes and carrots are fork-tender, then stir in cheese.
Conclusion
If you want more slow-cooker inspiration that uses affordable cuts and comforting flavors, check out this similar Slow Cooker Cheesy Taco Soup from Who Needs A Cape? for a slightly different take. For another cheesy, beef-forward crock pot dinner idea, see the Slow Cooker Cheesy Taco Soup recipe at Baked by Rachel. And if you’re collecting variations, this Beefy Cheesy Taco Soup on Recipes That Crock! offers useful tweaks and serving ideas.
Enjoy the soup — it’s one of those set-it-and-forget-it dinners that still manages to taste like home.
Cheesy Taco Soup
Ingredients
Method
- In a skillet over medium heat, brown the ground beef until no pink remains. Drain excess fat.
- Add the diced onion and minced garlic to the skillet with the beef. Sauté until the onion is translucent and fragrant, about 3–4 minutes.
- Transfer the beef and onion mixture to the slow cooker.
- Add black beans, corn, diced tomatoes, tomatoes with green chilies, taco seasoning, beef broth, diced potatoes, and diced carrots. Stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes and carrots are tender.
- About 15 minutes before serving, stir in the shredded cheddar cheese until melted and smooth.
- Taste and season with salt and pepper as needed.
- Serve hot, garnished with chopped cilantro.
