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Taco Chili

This Taco Chili is a super easy freezer meal — just throw in the Crockpot when ready! Hearty and full of flavor. Perfect over corn chips or rice.

white bowl of crockpot taco chili

I wasn’t even going to blog this taco chili soup recipe because, really, it’s summer.  No one is thinking about chili.  But as I took one bite of this taco chili tonight I knew I had to whip out my camera before the sun finished setting and share this. It’s a super easy make-ahead recipe that can be tossed in the freezer until you’re ready for it and then cooked in the Crockpot!

I’m all about the Crockpot this summer. 1) Who wants to turn on the oven during summer in Texas? And 2) I’m lazy and it’s SO easy!  Add in the fact that this is a prep ahead freezer meal and I’m sold.

You do have to invest the time upfront to brown the meat and all that, but I enlisted my husband to help me with that one night after we put the kids to bed. It was kinda fun spending time together (ALONE) cooking in the kitchen without the pressure of two hungry ankle biters asking when dinner was going to be ready.

We served this with cheese over corn chips, but it would also be yummy with rice or as tacos!

overhead view of bowl of taco chili soup

What’s in Taco Chili?

I added tons of herbs and spices to this simple Crockpot chili to give it good flavor. Here’s what you’ll need to make this Crockpot taco chili:

  • Ground beef
  • Onion
  • Corn
  • Tomato sauce
  • Diced tomatoes
  • Canned green chiles
  • Spices (chili powder, garlic powder, paprika, etc.)
  • Salt and pepper

How to Make Taco Chili

  1. Brown the ground beef if you haven’t done so already.
  2. Add all ingredients to the Crockpot. Cook on low for 4 to 6 hours.
  3. Serve with your favorite chili toppings!

How to Prep Taco Chili as a Freezer Meal

If you want to prep this easy crockpot chili recipe as a freezer meal, you’ll need to first brown the ground beef and let it cool completely. Then, seal all the ingredients into a freezer bag.

When you’re ready to eat, add everything to a Crockpot and cook as normal! This freezer meal will last up to 3 months if stored properly.

bowl of taco chili topped with cheese

Tips for Making Taco Chili Soup

My family prefers their chili with ground beef in it, but I’m sure you could make this recipe using ground chicken or turkey, if desired.

If you have kiddos to feed, you may want to use mild green chiles so the soup doesn’t turn out too spicy.

We like eating this simple Crockpot chili with shredded cheese, crushed corn chips, green onions, and cilantro on top. Feel free to mix and match your favorite chili toppings!

More Crockpot Dinner Recipes:

Taco Chili

4.53 from 36 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours 10 minutes
Servings: 6
Calories: 204kcal
Author: Emily Grace

Ingredients

  • 1 lb cooked ground beef
  • 1 medium onion , chopped
  • 1 can corn , drained
  • 8 oz can tomato sauce
  • 2 (14) oz cans diced tomatoes
  • 1 small can green chilies
  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Instructions

  • Place all the ingredients in a freezer bag, stir well, and freeze until ready.
  • Place in Crockpot and cook on high for 1 hour.
  • Cook on low for 4-6 hours.
  • Serve with shredded cheese, cilantro, chopped green onions, corn chips, or your favorite toppings!

Notes

  • Write on the bag: "Taco Chili, Cook high 1 hour, then Cook low 4-6 hours" so you don't forget!

Nutrition

Calories: 204kcal | Carbohydrates: 6g | Protein: 19g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 733mg | Potassium: 447mg | Fiber: 2g | Sugar: 3g | Vitamin A: 625IU | Vitamin C: 6.3mg | Calcium: 32mg | Iron: 2.9mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!
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