Home Recipes Taco Soup with Ground Beef

Taco Soup with Ground Beef

by Victoria

Hey, Kitchies! Let’s talk about comfort food in a bowl—Taco Soup. This isn’t just soup; it’s like wrapping yourself in a warm, cozy blanket of bold, zesty flavors with every bite. Imagine the rich, hearty goodness of ground beef, the smoky depth of taco seasoning, and the bright pop of corn and tomatoes, all simmered to perfection.

I first made this recipe on a rainy Sunday when I wanted something fast, filling, and fun. I was craving tacos, but I didn’t want the mess of assembling them, so I thought, Why not throw everything in a pot and call it soup? The result? A thick, chunky, ultra-satisfying bowl of taco goodness that my family now requests all the time.

This soup is a one-pot wonder—super easy to make, ready in under 30 minutes, and great for meal prep. Oh, and the best part? You can load it up with all the toppings—cheese, sour cream, tortilla chips… the works!


Resume of the Recipe in Todd Wilbur’s Writing Style:

This Taco Soup with Ground Beef is everything you love about tacos, but in a spoonable, slurpable form. Seasoned ground beef, black beans, corn, tomatoes, and green chilies come together in a rich, tomato-based broth, creating a hearty, flavor-packed soup that’s both comforting and fun.

It’s the ultimate set-it-and-forget-it meal, perfect for busy weeknights or meal prep. Just brown the beef, dump everything in, and let the magic happen. Top it off with crunchy tortilla chips, melty cheese, and a dollop of sour cream, and you’ve got yourself the best taco night ever—minus the mess!


Exciting Story:

Taco Tuesday is a serious thing in my house, but sometimes, I just don’t feel like setting up the whole taco spread. So, one chilly evening, I decided to turn tacos into soup. I threw everything into one pot—ground beef, taco seasoning, beans, corn, tomatoes—and let it simmer. The kitchen smelled unbelievable.

When I served it, my husband took one bite and immediately went back for seconds. My kids? They were hooked after they discovered they could crumble tortilla chips right into their bowls. Now, this soup is a permanent fixture in our meal rotation, especially on cold nights when we need something warm, filling, and incredibly easy to make.


Why You’ll Love This Taco Soup

Selling Points:

  • One-Pot Simplicity – Minimal dishes, maximum flavor.
  • Bold, Hearty Flavors – Tastes like tacos but in a cozy, comforting soup.
  • 30-Minute Meal – Quick, easy, and weeknight-friendly.
  • Great for Meal Prep – Freezes beautifully for easy leftovers.
  • Customizable Toppings – Make it your own with cheese, sour cream, and crunchy tortilla chips!

Cuisine: Tex-Mex

Tips for the Best Taco Soup

  • Want It Thicker? Add a handful of crushed tortilla chips while simmering to thicken the soup.
  • Make It Creamy: Stir in ½ cup of cream cheese or heavy cream at the end.
  • Prefer Chicken? Swap ground beef for shredded rotisserie chicken.
  • Spice It Up: Add extra jalapeños or a dash of hot sauce.
  • Meal Prep Tip: This soup tastes even better the next day—store leftovers in the fridge for up to 4 days or freeze for 3 months.

Substitutions and Variations:

  • Low-Carb/Keto: Swap beans and corn for diced bell peppers and extra beef.
  • Gluten-Free: Use a gluten-free taco seasoning mix.
  • Vegetarian/Vegan: Replace beef with plant-based crumbles or extra beans, and use vegetable broth.
  • No Beef? Try ground turkey or shredded chicken instead.

Make a Healthier Version:

  • Lower Sodium: Use low-sodium broth and beans.
  • Lower Fat: Use lean ground turkey instead of beef.
  • More Veggies: Add diced zucchini, carrots, or bell peppers.

Closing in Todd Wilbur’s Style:

And just like that, you’ve got a rich, hearty, and unbelievably flavorful Taco Soup—made in one pot with minimal effort. Whether you’re serving this up for a weeknight dinner, meal prep, or a cozy weekend meal, this soup never disappoints. Now grab your spoon, load up on toppings, and enjoy the easiest taco night ever!


Relevant Categories:

  • One-Pot Meals
  • Tex-Mex Recipes
  • Comfort Food
  • Easy Weeknight Dinners
  • Meal Prep

Tags:

  • Tex-Mex
  • Taco Tuesday
  • Easy Dinner
  • Family-Friendly Meals
  • Gluten-Free Option
  • Freezer-Friendly

Frequently Asked Questions:

  1. Can I make this in a slow cooker?
    Absolutely! Brown the beef first, then dump everything into the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
  2. Can I freeze Taco Soup?
    Yes! Let it cool completely, then freeze in an airtight container for up to 3 months.
  3. How do I make it spicier?
    Add extra jalapeños, hot sauce, or chili powder.
  4. What’s the best way to reheat leftovers?
    Warm on the stovetop over low heat or microwave in 1-minute intervals, stirring between each.
  5. Can I add rice?
    Yes! Stir in cooked rice just before serving for an extra hearty meal.

Ready to spoon up some taco goodness? Let’s get cooking! 🌮🥄

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Taco Soup with Ground Beef


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Victoria

Description

Let’s talk about comfort food in a bowl—Taco Soup. This isn’t just soup; it’s like wrapping yourself in a warm, cozy blanket of bold, zesty flavors with every bite.


Ingredients

Scale

For the Soup:

  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or homemade blend)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (10 oz) can diced tomatoes with green chilies (Rotel)
  • 1 (15 oz) can tomato sauce
  • 2 cups beef broth
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt (adjust to taste)

For Toppings (Optional but Recommended!):

  • Shredded cheddar cheese
  • Sour cream or Greek yogurt
  • Chopped cilantro
  • Tortilla chips or strips
  • Sliced jalapeños
  • Avocado or guacamole

Instructions

Step 1: Brown the Beef

  1. Heat a large Dutch oven or soup pot over medium-high heat.
  2. Add the ground beef and diced onion, cooking until browned and cooked through (about 5 minutes).
  3. Stir in the garlic and cook for another 30 seconds, until fragrant.
  4. Drain excess grease, if needed.

Step 2: Add the Good Stuff

  1. Sprinkle in the taco seasoning, cumin, smoked paprika, salt, and black pepper. Stir well.
  2. Pour in the black beans, kidney beans, corn, diced tomatoes with chilies, tomato sauce, and beef broth.
  3. Stir everything together and bring to a gentle simmer.

Step 3: Let It Simmer

  1. Reduce heat to low and let the soup simmer for 20 minutes, stirring occasionally.
  2. Taste and adjust seasoning if needed.

Step 4: Serve with Toppings!

  1. Ladle soup into bowls.
  2. Top with cheese, sour cream, tortilla chips, and anything else you love.
  3. Serve hot and enjoy!

You may also like

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Send this to a friend