Taco Soup (No Beans): Easy Crock Pot Recipe

Looking for a cozy, comforting dinner that’s easy to make? This taco soup (no beans) recipe is the perfect solution! Made effortlessly in the crockpot, this crockpot taco soup is packed with bold flavors without the beans, making it a lighter, family-friendly option. This crock pot taco soup recipe is perfect for busy weeknights. Follow this easy crockpot taco soup guide for a satisfying and simple meal. Let your slow cooker do all the work for a fuss-free, delicious dinner!

My Taco Soup without Beans Backstory

Each summer (or even into fall) I make canned salsa from an easy recipe to use up fresh garden produce. I love stocking my shelves with this versatile pantry staple, but as empty nesters, my husband and I don’t go through it very quickly is we only use it as a condiment to go with tortilla chips. Enter taco soup! This easy recipe is adapted from a recipe given to me by my dear sister-in-law. Instead of chopping up peppers, tomatoes, and onions, I use a couple of jars of salsa instead.

No homemade salsa? No problem? You can make this soup with salsa from the store as well. This dump-and-go meal can be ready to simmer in the crock pot in less than 5 minutes if you have the ground beef cooked ahead of time. 

Equipment Needed for Taco Soup

Here is all of the equipment needed for simple, no-bean taco soup:

1 large skillet

1 4 quart (or larger) crock pot (You can also use your instant pot on the crock pot setting.)

1 wooden spoon

Ingredients for Taco Soup

The ingredients for this crock pot taco soup are unbelievably simple. If you happen to have cooked some ground beef ahead of time and have it in your freezer, thaw out 1/2 to 1 pound of cooked ground beef. Note: Cooking meat ahead of time is one of the best kitchen shortcuts I know. When I have the time, I like to cook a couple of pounds of ground beef with some chopped-up onion, then add chopped celery or chopped green pepper. I place the cooked mixture in 2-cup freezer containers, freeze, then thaw and use when needed. You can use the cooked ground beef mixture in casseroles, soups, tacos, taco salad, or easy lasagna. 

2 (1-quart) jars of salsa (canned or brought from the store)

1 can of corn (15 oz, undrained)

1/2 to 1 pound ground beef (cooked and drained)

Cumin, chili powder, salt, minced garlic (optional)

Optional toppings: shredded cheese, sour cream, chopped green onions, or tortilla chips.

Instructions for Taco Soup

In a skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.

Add the cooked ground beef to your crockpot. (If you are using cooked ground beef from the freezer, no need to thaw, just remove it from the freezer, run warm water over the container to loosen the frozen, cooked meat mix, then dump it into the crock pot.)

Pour in the salsa and the can of corn (including the liquid).

Stir everything together, cover, and cook on low for 4-6 hours or on high for 2-3 hours.

Serve hot and top with optional toppings of shredded cheese, sour cream, chopped green onions, or tortilla chips if desired. This taco soup recipe makes 4 generous servings. Enjoy!

Common Taco Soup Questions

What if I’m in a hurry and need to cook this quickly?

If you are in a hurry and have no time to wait for the crock pot to blend the flavors of this easy taco soup, You can make this soup quite quickly on a stovetop. Just add all ingredients to a large pot on your stove and bring to a boil over medium-high heat. Reduce the heat and simmer for 20 minutes to let the flavors blend, then serve.

May I add beans if I want to?

Sure! The beans would add even more heartiness to this filling soup. Making this easy taco soup without beans is a personal preference. Sometimes beans do not agree with people (including me). I love them, but they do not love me back. If you would like to include beans, but are afraid of the effects, you can always get some Beano to help.

Love to Cook with Garden Fresh Ingredients?

This crock pot taco soup recipe calls for canned salsa, but you can also use tomatoes, peppers, onions, and garlic right from your garden. If making the most of the produce from your garden gives you a thrill like it does for me, you might enjoy making chocolate chip zucchini bread. If you grow potatoes, an easy way to cook them is to make roasted red skin potatoes with garlic and rosemary. Make a healthy, economical meal with scarlet runner beans. Got more squash or zucchini? Cook up some creamy tomato butternut squash soup, some butternut squash mini pizzas, zucchini fritters, or some fried zucchini with dipping sauce. Make the most of a bountiful onion harvest by making French onion sausage soup in the crock pot. There are many delicious possibilities when you grow your own fresh vegetables!

More Meal Inspiration

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Have fun making this taco soup, and may all of your no-fuss dinner endeavors meet with great success!