Simple Crockpot Taco Soup

Simple Crockpot Taco Soup
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Top with corn chips, shredded cheese, guacamole, and fresh cilantro. Omit cheese to keep dairy-free.
Yields:6 servings

To Freeze and Cook Later

  1. Label your freezer bag (or circle container if freezing for Instant Pot) with the name of the recipe, cooking instructions, and “use-by” date.
  2. Add all ingredients to your freezer bag except beef broth.
  3. Remove as much air as possible, seal, and freeze.

To Cook

  1. Thaw freezer bag overnight in refrigerator or in water in the morning.
  2. Pour contents of freezer bag into your crockpot and add beef broth.
  3. Cook on “low” setting for 6-8 hours.
  4. Break apart ground beef and stir.

To Cook in Instant Pot

  1. Place frozen container in water to thaw enough to remove contents.
  2. Add contents of container to Instant Pot.
  3. Sauté 5 minutes. Flip over.
  4. Add broth.
  5. Pressure cook 45 minutes.
  6. Natural release.
  7. Break apart beef and stir.


  • burdette.robb says:

    I swapped out the beef broth with 32oz of mushroom broth, swapped the ground beef for 1 cup of quinoa and another cup of vegetable broth to make this a VEGETARIAN dish. and my kids all had seconds. it was a big hit.

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