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closeup of bowl of taco soup topped with cheese, sour cream and cilantro
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Taco Soup

A quick and easy recipe that's perfect for freezing, Crockpot Express Taco Soup is sure to be a family favorite!

Course Dinner
Cuisine American, Mexican
Keyword crockpot express, pressure cooking, soup, taco, beef, freezer
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 207kcal
Author Nicole Burkholder

Equipment

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 207kcal | Carbohydrates: 3g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 475mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg