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Easy One-Pot Taco Soup with Ground Beef and Beans

Featured in Filling Main Courses.

This filling soup brings all the flavors of tacos in a warming bowl. Ground beef, beans, and corn simmer with Mexican spices and tomatoes for a quick, satisfying meal that's easily customizable with toppings.

Clare Greco
Updated on Tue, 21 Jan 2025 13:27:55 GMT
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A bowl of hearty chili topped with cilantro, diced tomatoes, and avocado, featuring ground meat, black beans, corn, and colorful bell peppers. Pin it
A bowl of hearty chili topped with cilantro, diced tomatoes, and avocado, featuring ground meat, black beans, corn, and colorful bell peppers. | recipesim.com

This Taco Soup became my go-to comfort meal after discovering it on a cold winter evening. It's like having a warm hug in a bowl combining all those yummy taco flavors we love with the coziness of soup. Now it's my family's most requested dinner when the weather turns chilly.

Why This Soup is Pure Magic

What I love most about this soup is how it brings together the best of both worlds tacos and chili! It's perfect for busy weeknights because it's so simple to throw together yet tastes like it simmered all day. Plus everyone can customize their bowl with their favorite toppings.

What You'll Need

  • Ground Beef: I use lean but not too lean you want some flavor.
  • Olive Oil: Just a splash for browning.
  • Onion and Garlic: Fresh ones make all the difference.
  • Jalapeño: Add more or less depending on how spicy you like it.
  • Tomatoes with Chilies: These add amazing flavor.
  • Beef Broth: Low sodium lets you control the salt.
  • Tomato Sauce: Makes everything rich and delicious.
  • Spices: All your taco favorites.
  • Ranch Mix: My secret ingredient but totally optional.
  • Corn: Frozen works great year-round.
  • Beans: Both black and pinto make it extra hearty.

Let's Make Soup

Start With The Beef
Brown your beef with onions then toss in garlic and jalapeño at the end.
Add The Good Stuff
Pour in those tomatoes broth sauce and all your spices let it bubble away for a bit.
Make It Hearty
Stir in your beans and corn until everything's heated through.
Time to Eat
Top with all your favorites cheese sour cream chips whatever makes you happy!
A hearty bowl of chili topped with avocado, cilantro, diced tomatoes, corn, and a dollop of sour cream, served on a light green cloth. Pin it
A hearty bowl of chili topped with avocado, cilantro, diced tomatoes, corn, and a dollop of sour cream, served on a light green cloth. | recipesim.com

Mix It Up

Sometimes I use ground turkey to keep things lighter or make it vegetarian with extra beans and lentils. You can make it spicier with more jalapeños or fresher with cilantro and lime juice.

Keeping It Fresh

This soup keeps beautifully in the fridge for a few days or freeze it for up to three months. When you reheat it just add a splash of broth if it's too thick.

My Best Tips

Always rinse those beans well it makes such a difference. Make sure to drain the beef fat unless you want your soup too greasy. And don't forget to taste and adjust the spices everyone likes different heat levels.

Frequently Asked Questions

→ Can I make this milder?

Yes, skip jalapeño or replace with bell pepper. Can also reduce spices.

→ Why two seasoning options?

Original uses ranch mix, but fresh cilantro and lime provide a more authentic flavor.

→ Can I use different beans?

Any bean combination works - kidney, navy, or whatever you prefer.

→ How do I make it thicker?

Use less broth, or thinner by adding more water or broth.

→ Can I freeze this?

Yes, freezes well up to 3 months. Add fresh toppings after reheating.

Taco Soup

A hearty one-pot soup combining seasoned ground beef, beans, corn, and tomatoes with Mexican spices. Perfect for busy weeknights.

Prep Time
10 Minutes
Cook Time
35 Minutes
Total Time
45 Minutes

Category: Main Dishes

Difficulty: Easy

Cuisine: Mexican-American

Yield: 7 Servings (10.5 cups)

Dietary: Gluten-Free, Dairy-Free

Ingredients

01 2 teaspoons olive oil.
02 1 1/4 pounds lean ground beef.
03 1 medium yellow onion, chopped.
04 2 cloves garlic, minced.
05 1 jalapeño, seeded and chopped (optional).
06 2 cans (14.5 oz each) diced tomatoes with chiles.
07 1 can (14 oz) low-sodium beef broth.
08 1 can (8 oz) tomato sauce.
09 1 tablespoon chili powder.
10 1 teaspoon ground cumin.
11 3/4 teaspoon ground paprika.
12 1/4 teaspoon dried oregano.
13 1 1/2 tablespoons dry ranch mix (or 1/3 cup cilantro + 1 tablespoon lime juice).
14 Salt and pepper to taste.
15 1 1/2 cups frozen corn.
16 1 can (14.5 oz) black beans, drained.
17 1 can (14.5 oz) pinto beans, drained.
18 Shredded Mexican cheese (for topping).
19 Chopped onions (for topping).
20 Diced avocados (for topping).
21 Tortilla strips/chips (for topping).

Instructions

Step 01

Heat oil in large pot over medium-high.

Step 02

Cook beef and onion until browned.

Step 03

Add jalapeño and garlic, cook 1 minute.

Step 04

Drain excess fat.

Step 05

Add tomatoes, broth, sauce, and seasonings.

Step 06

Cover and simmer for 30 minutes.

Step 07

Add corn and beans; heat through.

Step 08

Add water to thin if needed.

Step 09

Add cilantro and lime if using. Serve with toppings.

Notes

  1. Can use bell pepper instead of jalapeño for milder version.
  2. Double spices for stronger flavor.

Tools You'll Need

  • Large pot with lid.
  • Measuring spoons.
  • Can opener.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • None major.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 15 g
  • Total Carbohydrate: 35 g
  • Protein: 28 g