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A quick and easy recipe that’s perfect for freezing, Crockpot Express Taco Soup is sure to be a family favorite!
This taco soup recipe is very similar to one of our other favorites, Chicken Fiesta Soup. Instead of using chicken and black beans, this uses ground beef and pinto beans. It’s full of our family’s favorite flavors and even my non-soup-loving kids were willing to eat it. 🙂
Serve it with warm tortillas or tortillas chips for a little crunch. I like to top mine with cheese, sour cream and some extra onions and cilantro. A little guacamole wouldn’t be bad, either!
A huge benefit of making soup is the ability to freeze it for later. It holds up so well and the flavors are even more developed after all that time together.
Instructions for freezing Crockpot Express Taco Soup
Brown the ground beef first, and then add all the ingredients except the 1 cup of water to a large bowl and stir to mix. Transfer to a round freezer container that would fit inside the pot.
I use these plastic food storage containers for all my pressure cooker freezer meals. They hold 64 ounces each and the food freezes in a shape that will fit inside the pot perfectly. If the whole recipe won’t fit in one container, put what you can inside the round container and then freeze the rest in a plastic bag.
I’ll sometimes put my plastic bags inside my inner pot and put that in the freezer until the bag is frozen in a round shape. It makes it much easier to add to the pot later when I’m ready to cook!
Instructions for cooking from frozen:
Add 1 cup of water to the inner pot. Place your “soupsicle” in the water and close/lock the lid. Close the steam release valve and press Soup. Set for 10 minutes.
The time to come to pressure will be longer because the contents are cold, but I was surprised at how quickly the pot warmed up still. It look less than 20 minutes for my pot to pressurize.
When the cooking cycle is done, allow for a natural pressure release of at least 10 minutes. Release any remaining steam carefully. Open, stir and serve! YUMMY.
- 1 pound ground beef
- 1/2 cup diced onion
- 3 tsp ranch dressing mix
- 2 tsp taco seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 can (15 oz) corn
- 1 can (15 oz) diced tomatoes
- 1 can (10 oz) 10 oz Rotel (diced tomatoes with green chiles)
- 1 can (15 oz) pinto beans
- 1 cup Water
- Remove the lid and set aside. Press Brown/Saute and allow to heat up for a couple minutes. Brown the ground beef. Press Start/Stop and drain any fat.
- Add all other ingredients to the pot. Don't drain the canned ingredients. Cover and lock lid. Close the steam release valve.
- Press Soup and set to 10 minutes. Press Start/Stop.
- After cooking cycle is done, allow a natural pressure release for at least 10 minutes. Carefully release any remaining steam by opening the steam release valve. Do it in short, intermittent bursts at first to make sure you don't splatter soup all over your kitchen.