Beef Taco Soup

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Beef Taco Soup

Prep Time15 mins
Cook Time20 mins
Course: Soup
Diet: Gluten Free, Low Calorie, Dairy Free
Main Protein: Beef, Ground Beef
Cooking Method: Instant Pot, Slow Cooker, Stovetop
Servings: 6
Calories: 246kcal


  • 1 cup ground beef browned
  • 1/2 cup onion diced
  • 12 oz. kernel corn canned
  • 14 oz. diced tomatoes canned
  • 14 oz. pinto or black beans canned
  • 3 tsp. taco seasoning
  • salt pepper
  • 1 cup beef broth or water
  • 1 large (gallon) freezer bag or reusable silicone bag


Assembly Instructions:

  • Place all the ingredients into a large resealable freezer bag.
  • Remove the excess air, seal, and freeze. 

Instant Pot® Cooking Instructions:

  • Add the bag contents thawed or frozen into the Instant Pot. Add 1 cup water or beef broth. Sauté for 5 minutes. Lock the cover into place and seal the steam nozzle. Choose the soup setting and set it for 10 minutes. Let pressure release naturally for 5 minutes before releasing any remaining pressure.

Slow Cooker Cooking Instructions:

  • Take the bag out of the freezer and thaw. Add at least one cup of water or beef broth. Cook in the crock-pot on low for 4-5 hours.

Stovetop Cooking Instructions:

  • Thaw. Add 1 cup water or beef broth. Bring to a boil and turn heat to low. Simmer 20 minutes.


If desired, top with sour cream and shredded cheddar or Tex Mex cheese.
Be sure to use gluten free taco seasoning if you want to make this gluten free.


Calories: 246kcal | Carbohydrates: 28g | Protein: 14g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 412mg | Potassium: 546mg | Fiber: 7g | Sugar: 3g | Vitamin A: 313IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 3mg