Let’s be honest—some nights just call for a big, comforting bowl of something hearty and satisfying. That’s where this Easy Taco Soup with Ground Beef comes in. It’s everything you love about tacos—bold flavor, a little spice, and all the toppings—served up warm and cozy in soup form. The best part? It all comes together in one pot with minimal fuss and maximum flavor.
I started making this taco soup on a whim during a busy weeknight when I needed something quick that didn’t require a full pantry raid or tons of prep. Now it’s become a family favorite, especially when the weather turns chilly or when we need a simple, filling meal that pleases everyone at the table.
What I love most is how customizable it is. You can keep it mild for the kids or add a little extra heat if that’s your thing. It’s also the kind of recipe that’s perfect for topping with all your taco night favorites—cheese, sour cream, tortilla chips, jalapeños, you name it.
So let’s grab that Dutch oven and get this taco party started.
WHY YOU’LL LOVE THIS EASY TACO SOUP
- One-pot wonder: Less cleanup means more time to relax after dinner.
- Ready in under an hour: Quick enough for a weeknight, tasty enough for game day.
- Super customizable: Add more spice, swap in different beans, or use ground turkey instead of beef.
- Perfect for leftovers: It reheats beautifully and tastes even better the next day.
INGREDIENTS YOU’LL NEED
- 1 lb ground beef
- 1 medium onion, chopped
- 1 packet taco seasoning mix
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) green chilies
- 1 can (8 oz) tomato sauce
- 1 cup beef broth or water
- 1 teaspoon garlic powder
- 1 teaspoon chili powder (optional, for extra heat)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, tortilla chips, sliced green onions, jalapeños
This is what I like to call a “pantry-friendly” recipe. Most of these ingredients are things you likely already have on hand, and if not, there are plenty of easy swaps you can make (we’ll get into those in Part 2).
STEP 1: BROWN THE GROUND BEEF
Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and break it up with a wooden spoon as it cooks. You want it browned and fully cooked through, which should take about 6-8 minutes. Once it’s done, drain off any excess grease. This keeps your soup from getting too oily and helps the flavors shine.
STEP 2: ADD THE ONION
Next, stir in the chopped onion. Let it cook with the beef for about 3 to 4 minutes, just until it softens and turns slightly translucent. This adds a nice savory base to the soup and gives it that classic homemade flavor.
STEP 3: SEASON THE BASE
Now it’s time to crank up the flavor. Sprinkle in the taco seasoning packet, garlic powder, and chili powder if you’re using it. Stir everything well so the beef and onions are coated with those bold, spicy flavors. Let it cook for another 1 to 2 minutes—this gives the seasoning time to bloom and really sink into the meat.
At this point, your kitchen is going to start smelling amazing.
STEP 4: ADD THE CANNED INGREDIENTS
This is where the soup starts to come together. Pour in the drained kidney beans, black beans, corn, diced tomatoes (juice and all), green chilies, tomato sauce, and beef broth. Stir everything well so it’s evenly mixed and all those vibrant colors are showing.
You’ve now got a pot full of taco-inspired goodness just waiting to simmer and blend into something truly delicious.
SIMMER, SERVE, AND TOP IT YOUR WAY
At this point, your taco soup is looking hearty and colorful—full of beans, corn, tomatoes, and that flavorful seasoned beef. Now it’s time to let it simmer, deepen those flavors, and get everything warm and cozy. The beauty of this dish is that it practically cooks itself from here on out.
What I really love about this recipe is that it’s just as good on a lazy Sunday as it is on a packed weeknight. Whether you’ve got people coming over to watch the game or you’re just feeding your family after a long day, this soup works.
Let’s get into the next steps and then I’ll share some pro tips and variations to make this recipe your own.
STEP 5: SIMMER AND STIR
Once you’ve added all the canned ingredients and broth to the pot, give everything a good stir. Then turn the heat up just enough to bring the soup to a gentle boil. As soon as it starts bubbling, reduce the heat to low and let it simmer uncovered for about 20 to 30 minutes.
Stir the soup occasionally as it cooks to keep all the ingredients evenly mixed. During this time, all the flavors really come together—the spices mellow out, the broth thickens slightly, and the beans and corn soak up all that delicious taco flavor.
If you’re someone who likes a thicker soup, you can even simmer it a bit longer with the lid off. On the flip side, if you like a brothier soup, just add a splash more beef broth or water to loosen it up.
STEP 6: SEASON TO TASTE
Now’s the time to taste your soup and make any final adjustments. Every brand of taco seasoning is a little different, and the salt levels in canned ingredients can vary, so don’t skip this step. Add a bit of salt and pepper if needed. If you want more heat, throw in a little more chili powder or even a dash of hot sauce.
This step might seem small, but it really takes your soup from “pretty good” to “can I have seconds?” territory.
STEP 7: TOP AND SERVE
And now, the best part—serving it up! Ladle your hot taco soup into bowls and let everyone customize their toppings. Here are some of my favorite ways to top it off:
- Shredded cheese: Cheddar, Monterey Jack, or a Mexican blend all melt beautifully right into the soup.
- Sour cream: A dollop adds the perfect creamy balance to the spices.
- Tortilla chips: Crunch them up on top or serve them on the side for dipping.
- Sliced green onions: Adds a fresh pop of color and a little sharpness.
- Jalapeños: For those who like to kick up the heat.
- Avocado or guacamole: Smooth, creamy, and super satisfying.
You can keep things simple or go all out with a full taco bar setup—it’s entirely up to you.
TIPS AND VARIATIONS TO MAKE IT YOUR OWN
One of the best things about this easy taco soup is how flexible it is. Here are a few ways you can change it up depending on what you have on hand or what flavors you’re craving:
- Switch up the protein: Ground turkey, chicken, or even plant-based meat substitutes work great here.
- Try different beans: Pinto beans, white beans, or even chickpeas can be used instead of (or in addition to) black and kidney beans.
- Add veggies: Chopped bell peppers, zucchini, or even spinach can be added to bulk it up with more nutrition.
- Make it creamy: Stir in a splash of heavy cream or a handful of shredded cheese during the last few minutes of cooking for a creamy twist.
- Spice it up: Add a can of chipotle peppers in adobo for a smoky, spicy flavor that totally transforms the soup.
This recipe is also fantastic for meal prep. You can double the batch and freeze leftovers in portion-sized containers. It reheats beautifully and tastes just as good—if not better—the next day.
FAQS AND FINAL THOUGHTS ON YOUR NEW FAVORITE TACO SOUP
By now, you’ve got a pot full of bold, comforting, and downright delicious taco soup—and if your kitchen smells anything like mine did while making this, then you’re already halfway in love with this recipe. Whether you’re serving it for a family dinner, packing up leftovers for lunch, or freezing it for a rainy day, this soup always delivers.
Before we wrap things up, let’s run through some of the most frequently asked questions I get about taco soup. From storage tips to substitutions, here’s everything you need to know to make this recipe work for you every time.
1. HOW LONG DOES TACO SOUP LAST IN THE FRIDGE?
Taco soup will keep well in the fridge for up to 4 days. Just store it in an airtight container and reheat individual portions in the microwave or on the stovetop.
2. CAN I FREEZE TACO SOUP?
Absolutely. Let the soup cool completely, then transfer it to freezer-safe containers or zip-top bags. It’ll stay good for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop or in the microwave.
3. WHAT’S THE BEST WAY TO REHEAT LEFTOVERS?
Reheat on the stovetop over medium heat, stirring occasionally until hot. For individual servings, the microwave works just fine—about 2-3 minutes, stirring halfway through.
4. CAN I MAKE THIS IN A SLOW COOKER OR INSTANT POT?
Yes! For the slow cooker, brown the beef and onions first, then add all ingredients to the slow cooker and cook on low for 4-6 hours or high for 2-3 hours. For the Instant Pot, use the sauté function to brown the beef and onions, then add remaining ingredients and cook on manual high pressure for 10 minutes, followed by a quick release.
5. WHAT IF I DON’T HAVE TACO SEASONING?
No problem. You can make your own with 1 teaspoon each of chili powder, cumin, paprika, and garlic powder, plus a pinch of salt and pepper. Adjust to taste.
6. IS THIS RECIPE SPICY?
It has a mild to medium level of spice depending on your taco seasoning and whether or not you add chili powder. To kick it up, add jalapeños, hot sauce, or extra chili powder. For a milder version, skip the chilies and go light on the seasoning.
7. CAN I MAKE IT VEGETARIAN?
Definitely. Just swap the ground beef for an extra can of beans or a plant-based meat alternative, and use vegetable broth instead of beef broth. The rest of the recipe stays the same.
CONCLUSION: A COZY DINNER THAT’S AS EASY AS IT IS DELICIOUS
This Easy Taco Soup with Ground Beef is one of those recipes that sneaks its way into your weekly dinner rotation and stays there for good. It’s comforting, filling, and loaded with flavor, but it’s also ridiculously simple to throw together. And with just one pot to clean, what’s not to love?
Whether you’re curled up on the couch with a bowl, setting out toppings for a DIY taco soup bar, or stashing a few servings in the freezer for a busy week ahead, this soup checks every box. It’s quick, customizable, and always hits the spot.
If you give this recipe a try, I’d love to hear how it went. Did you go all-in on the toppings? Make it spicy? Swap out the protein? Leave a comment and let me know what worked for you—because sharing kitchen wins is what makes cooking even more fun.
Now grab a bowl, pile on the cheese and chips, and enjoy. This taco soup is about to become a regular at your dinner table.
Description
This Taco Soup is a flavorful, hearty dish made with ground beef, beans, tomatoes, and a blend of spices that give it that taco flair. It’s quick to prepare, can be made in one pot, and is perfect for a cozy dinner. Top it with cheese, sour cream, and tortilla chips for extra deliciousness!
1 lb ground beef (or ground turkey for a leaner version)
1 medium onion, diced
2 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained (or frozen corn)
1 can (14.5 oz) diced tomatoes (with juice)
1 can (10 oz) diced tomatoes with green chilies (like Ro*tel, optional for a little extra spice)
1 packet taco seasoning mix (or homemade taco seasoning)
1 cup beef or chicken broth (or water)
1 teaspoon chili powder (optional, for extra heat)
1 teaspoon cumin
Salt and pepper, to taste
Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips, avocado
1️⃣ Cook the Ground Beef:
In a large pot or Dutch oven, heat a little olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
2️⃣ Sauté the Veggies:
3️⃣ Add the Remaining Ingredients:
Stir in the kidney beans, black beans, corn, diced tomatoes (with juice), and diced tomatoes with green chilies.
Sprinkle in the taco seasoning, chili powder, cumin, salt, and pepper. Stir to combine.
4️⃣ Add Broth:
5️⃣ Taste and Adjust Seasonings:
Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or chili powder if desired.
6️⃣ Serve:
Ladle the soup into bowls and top with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, tortilla chips, or avocado.
Notes
Beef Alternatives: You can swap the ground beef for ground turkey or chicken for a leaner version of the soup.
Vegetarian Option: Use extra beans, like pinto beans or chickpeas, and replace the ground beef with textured vegetable protein (TVP) or more vegetables for a vegetarian version.
Spice Level: If you prefer a milder soup, use regular diced tomatoes instead of the ones with green chilies. For extra heat, add a diced jalapeño or a dash of hot sauce.
Toppings: The soup is even better with optional toppings like shredded cheese, a dollop of sour cream, or crushed tortilla chips for crunch.
Make it a Meal: Serve the soup with a side of cornbread or over a bed of rice for a more filling meal.
- Prep Time: 10 min
- Cook Time: 20 min