Easy Slow Cooker Taco Soup

This is such a quick and easy (and we think it’s tasty!) dinner. We either eat it in a normal bowl with a bit of sour cream and some grated cheese sprinkled on too, or I make tortilla bowls (SO easy! Comment below if you want to know how and I’ll tell you!) and I put the taco soup in them and pop them on a plate with some salad and tortilla chips. YUM!

This takes about 4 hours at medium-high heat.


2 tins of Chopped Tomatoes

2 tins of Mexican Beans

2 packets of Taco Seasoning

500g – 750g Beef Mince (depending on how meaty you like it!)

2 Peppers (chopped in small chunks)

1/2 cup of water

(Optional to serve with – sour cream, grated cheese, salad, tortilla chips)


Empty your tins of tomatoes and Mexican beans into the slow cooker.

Add the peppers, seasoning and water.

Give it a stir and set the slow cooker at a medium-high heat.

Brown the beef mince off in a frying pan or another pot.

When the beef mince is all brown drain any fat off and then add the meat to the mix in the slow cooker.

Leave to cook for about 4 hours.

Dish up and enjoy!

Photo Collage_20181204_225433941

5 thoughts on “Easy Slow Cooker Taco Soup

    1. It’s SO easy! You need tortillas and one or two oven safe small bowls. Preheat your oven at 180° . Put a tortilla in a bowl, push it down a little (doesn’t have to fit perfectly). Pop in the oven for about 5 minutes. When you take it out, lift the tortilla out – if it’s a little crispy around the edges and holds it shape, perfect! If not, pop it back in for a couple of minutes xx


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