Description
Taco soup is a hearty, flavorful dish that combines all the best taco flavors in one easy-to-make bowl. Packed with ground beef, beans, corn, and taco seasoning, it’s a comforting meal perfect for weeknights or gatherings.
Ingredients
Units
Scale
- 1 lb (450 g) ground beef (or ground turkey)
- 1 medium onion, chopped
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can diced tomatoes with green chilies (such as Rotel)
- 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 (8 oz) can tomato sauce
- 1 packet (1 oz) taco seasoning
- 1 packet (1 oz) ranch dressing mix (optional, for added flavor)
- 2 cups beef broth (or chicken broth)
- Salt and pepper, to taste
Optional Toppings
- Shredded cheese
- Sour cream
- Diced avocado
- Sliced jalapeños
- Fresh cilantro
- Tortilla chips
Instructions
1. Brown the Ground Beef
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned and fully cooked.
- Add the chopped onion and cook until softened, about 5 minutes. Drain any excess fat if necessary.
2. Add Remaining Ingredients
- Stir in the diced tomatoes, diced tomatoes with green chilies, black beans, kidney beans, corn, tomato sauce, taco seasoning, ranch dressing mix (if using), and beef broth.
- Mix well and bring the soup to a boil.
3. Simmer the Soup
- Reduce the heat to low, cover, and let the soup simmer for 20–30 minutes, stirring occasionally.
4. Adjust Seasoning and Serve
- Taste and adjust the seasoning with salt and pepper if needed.
- Ladle the soup into bowls and add your favorite toppings.
Notes
- Make It Spicy: Add diced jalapeños, cayenne pepper, or a splash of hot sauce for extra heat.
- Slow Cooker Option: Brown the ground beef and onion, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours.
- Leftovers: Taco soup tastes even better the next day! Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.