Some nights I just don’t want to cook. That’s when this dump & go taco soup in the crockpot saves the day. You brown your beef, toss in beans, corn, tomatoes, and seasoning, set it, and come back to a fragrant, hearty soup.
Table of Contents
Why Dump & Go Works Like Magic
Set It and Forget It
The beauty of crockpot meals is zero babysitting. For this taco soup, once your beef is browned and ingredients are assembled, you can walk away. The slow cooker handles the rest, melding flavors over hours so the end result feels much more luxurious than the work involved.
Flavor that Builds Over Time
Unlike stovetop versions, crockpot soups have hours to deepen and marry flavors. The beans soften further, and the tomatoes and seasonings become more integrated with the beef. That slow infusion makes this version extra comforting.
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Dump & Go Taco Soup – Crockpot Magic!
- Total Time: 6 hours 5 minutes
- Yield: 4 servings
Description
Effortless dump-and-go taco soup made in a crockpot with beans, beef, tomatoes, and taco seasoning. Cozy comfort food for busy nights.
Ingredients
Ground beef (lean), 1 lb
Black beans, drained & rinsed, 1 can
Corn, drained, 1 can
Diced tomatoes, 1 can
Tomato sauce or crushed tomatoes, 1 can
Taco seasoning, 1 packet or 2 tbsp
Beef or chicken broth, 1–1½ cups
Salt & pepper, to taste
Instructions
1. Brown ground beef in skillet over medium heat. Drain excess fat.
2. Transfer beef to crockpot.
3. Add beans, corn, tomatoes, tomato sauce, taco seasoning.
4. Pour in broth to cover ingredients slightly.
5. Stir to combine. Season with salt and pepper.
6. Cover and cook on LOW for 5–6 hours or HIGH for 2–3 hours.
7. If soup is too thin, cook uncovered for 15–20 minutes.
8. Serve hot with toppings like cheese, sour cream, or tortilla chips.
Notes
To thicken, mash some beans or reduce broth.
Add chopped jalapeños or chipotle for heat.
Use kidney or pinto beans instead of black beans.
Freezes well — omit toppings before storing.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 345
- Sugar: 6 g
- Sodium: 710 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 7 g
- Protein: 24 g
- Cholesterol: 65 mg
Keywords: dump and go taco soup, crockpot taco soup, easy slow cooker dinner
Ingredients & Tools You’ll Need
Ingredient List
| Ingredient | Amount / Note |
|---|---|
| Ground beef (lean) | 1 lb (≈ 450 g) |
| Black beans, drained & rinsed | 1 can |
| Corn, drained | 1 can |
| Diced tomatoes (with or without chilies) | 1 can |
| Tomato sauce or diced with juice | 1 can |
| Taco seasoning mix | 1 packet (or 2 tbsp homemade) |
| Beef or chicken broth | 1–1½ cups (≈ 240–360 ml) |
| Salt & pepper, to taste | As needed |
That’s it. No fancy ingredients, no fuss.
Equipment
- Crockpot / Slow Cooker (4–6 qt / 4–6 L)
- Skillet (for browning beef)
- Wooden spoon or spatula
- Measuring cups & spoons
- Colander (for draining beans & corn)
How to Make It + Variations
Step‑by‑Step Instructions
- Brown the ground beef in your skillet over medium heat until fully cooked. Drain excess fat.
- Transfer the beef to your crockpot.
- Add drained black beans, corn, diced tomatoes, tomato sauce, and taco seasoning.
- Pour in broth so ingredients just cover (or slightly submerge everything).
- Stir to combine and season with salt & pepper as needed.
- Cover and cook on LOW for 5–6 hours or HIGH for 2–3 hours.
- Before serving, stir gently. If soup seems thin, let the lid off and cook an extra 15–20 minutes on HIGH to reduce slightly.
- Serve with shredded cheese, sour cream, fresh cilantro, or tortilla chips.
Recipe Variations & Tips
- Vegetarian version: Skip the beef and use extra beans, or add diced sweet potatoes. Use vegetable broth.
- Beans swap: Use kidney beans or pinto beans in place of or along with black beans.
- Heat it up: Add diced jalapeño, chipotle in adobo, or a sprinkle of cayenne.
- Thicker consistency: Mash some beans slightly or reduce broth a little.
- Extra flavor layer: Add a splash of lime juice or a small handful of chopped fresh cilantro right before serving.
Storage, FAQs & Final Thoughts
Storage & Reheating
- Allow the soup to cool slightly before sealing containers.
- Refrigerate for up to 3–4 days.
- Freeze for up to 2 months in freezer-safe containers (without fresh toppings).
- Reheat gently on stovetop or in microwave, stirring occasionally, and add a bit of broth if it becomes too thick.
Frequently Asked Questions
Do I really need to brown the beef first?
Browning gives flavor and texture, but if you’re in a hurry, you could skip it — just expect a slightly blander finish.
Can I throw everything in without draining the cans?
You can, though you might want to reduce added broth a bit so the soup isn’t too watery.
Is this good for overnight cooking?
Yes — you can put it on LOW before bed and let it simmer overnight (6–8 hours). Adjust salt just before serving.
Can I convert this to Instant Pot version?
Yes! Brown beef in “Sauté,” then add ingredients, pressure cook 6 minutes with quick release, and stir well.
Conclusion
This dump & go taco soup is pure crockpot magic. Little effort, big flavor, and cozy comfort all in one pot. Pair it with sides like cornbread or explore other slow-cooked favorites like Slow Cooker Chili with Beef & Beans or Lazy Day Creamy Ranch Chicken Dump & Go. You’ve got dinner sorted before you even realize it.