Taco Soup with Ground Beef Recipe

There are certain recipes that become part of a family’s DNA, the ones requested for birthdays, brought to potlucks, and simmered on the stove during the first chilly evening of fall. For my family, this Hearty Taco Soup with Ground Beef is that recipe. I still remember the first time I made it. It was a chaotic Tuesday night, with homework spread across the table and everyone running on fumes. I needed something fast, filling, and universally loved. I grabbed a pound of ground beef, raided my pantry for canned beans and tomatoes, and threw in some taco seasoning on a whim. What emerged from that pot an hour later was nothing short of magic. The house filled with the warm, savory aroma of seasoned beef and chili spices. My kids, usually picky, took one bite and their eyes lit up. My husband went back for a third bowl. It was an instant, undeniable hit. Since that day, this taco soup has become our go-to comfort food. It’s the meal that warms us up after a long day, the centerpiece of our casual game night gatherings, and the easiest way I know to get a chorus of “YUM!” from everyone at the table. It’s more than just a recipe; it’s a bowl of pure, unadulterated comfort that tastes like home.

The Ultimate Taco Soup with Ground Beef Recipe

This recipe is designed for maximum flavor with minimum fuss. It’s a true one-pot wonder that combines the zesty, beloved flavors of a classic taco into a hearty, satisfying soup.

Ingredients

• 2 lbs lean ground beef (90/10 is ideal)
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 2 (1-ounce) packets of taco seasoning
• 1 (1-ounce) packet of dry ranch seasoning mix
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (15-ounce) can whole kernel corn, drained
• 2 (14.5-ounce) cans petite diced tomatoes, undrained
• 1 (10-ounce) can diced tomatoes with green chilies (like Ro-Tel), undrained
• 1 (15-ounce) can tomato sauce
• 4 cups (32 ounces) beef broth
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. Brown the Aromatics and Beef: Place a large Dutch oven or stockpot over medium-high heat. Add the olive oil. Once shimmering, add the diced yellow onion and cook, stirring occasionally, until it begins to soften and become translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Cook the Ground Beef: Add the ground beef to the pot with the onions and garlic. Use a wooden spoon or spatula to break the meat apart. Cook until the beef is thoroughly browned and no pink remains, about 8-10 minutes.
3. Drain the Grease: This is a crucial step for the best texture and flavor. Carefully drain off any excess grease from the pot. You can tilt the pot and spoon it out or pour the meat into a colander and return it to the pot.
4. Season the Meat: Return the pot to the heat. Sprinkle both packets of taco seasoning and the single packet of ranch seasoning mix over the browned beef. Stir well to coat the meat completely. Let it cook for about 1-2 minutes to “bloom” the spices, which deepens their flavor.
5. Add the Canned Goods: Now it’s time to build the soup. Add all the remaining ingredients to the pot: the rinsed and drained black beans, pinto beans, drained corn, the undrained petite diced tomatoes, the undrained diced tomatoes with green chilies, and the can of tomato sauce.
6. Pour in the Broth and Simmer: Pour the beef broth into the pot. Stir everything together until well combined. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour. The longer it simmers, the more the flavors will meld and develop. For best results, a 1.5 to 2-hour simmer is fantastic.
7. Taste and Season: After simmering, give the soup a good stir. Taste it and add salt and freshly ground black pepper as needed. The broths and seasoning packets already contain salt, so you may not need much.
8. Serve and Enjoy: Ladle the hot soup into bowls and serve immediately with your favorite toppings.

Nutrition Facts

• Servings: 10-12
• Calories per serving: Approximately 350-400 kcal (This is an estimate and can vary based on the specific ingredients used, such as the leanness of the ground beef and sodium content of canned goods).

Preparation and Cook Time

• Preparation Time: 15 minutes (for dicing onion and opening cans)
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes

How to Serve Your Masterpiece Taco Soup

The true joy of taco soup lies in the toppings! Setting up a “toppings bar” is the perfect way to serve this meal, allowing everyone to customize their bowl exactly how they like it. Here are some fantastic options to lay out for your family and guests:

• For a Creamy Touch:
  • Sour Cream or Plain Greek Yogurt: A classic dollop adds a cool, creamy tang that balances the spice.
  • Shredded Cheese: Sharp cheddar, Monterey Jack, or a Mexican blend are all excellent choices. They melt into the hot soup, creating a deliciously cheesy texture.
  • Avocado: Diced or sliced avocado adds a rich, buttery smoothness.
• For a Satisfying Crunch:
  • Tortilla Chips or Strips: The quintessential taco soup topping! You can use store-bought strips or simply crush your favorite tortilla chips over the top.
  • Fritos Corn Chips: For a different, yet equally delicious, salty corn crunch.
  • Crispy Fried Onions: Adds a savory, crunchy element that is surprisingly addictive.
• For a Burst of Freshness:
  • Fresh Cilantro: Roughly chopped cilantro brightens up all the flavors in the soup.
  • Diced Green Onions or Chives: Adds a mild, fresh onion bite.
  • Diced Red Onion: For a sharper, more pungent crunch.
  • Freshly Diced Tomatoes: Enhances the fresh tomato flavor in the soup.
  • A Squeeze of Lime: A wedge of fresh lime served on the side is non-negotiable! The acidity cuts through the richness and makes the entire bowl pop.
• For an Extra Kick of Heat:
  • Sliced Jalapeños: Fresh or pickled jalapeños for those who like it spicy.
  • Your Favorite Hot Sauce: A few dashes of Cholula, Tabasco, or Valentina can be added to individual bowls.
  • A Pinch of Red Pepper Flakes: For a subtle, distributed heat.

Additional Tips for the Perfect Taco Soup Every Time

Over the years, I’ve learned a few tricks that take this simple taco soup from great to absolutely unforgettable.

1. Don’t Rush the Simmer: While you can technically eat the soup as soon as it’s heated through, the magic happens during a low and slow simmer. An hour is the minimum, but if you have two hours, use them. This extended time allows the spices from the seasoning packets to fully hydrate and permeate every ingredient, the tomato flavors to deepen and sweeten, and the beef to become incredibly tender. It transforms the soup from a collection of ingredients into a single, cohesive, and deeply flavorful dish.
2. Bloom Your Spices for Deeper Flavor: In step 4 of the instructions, you’re told to add the seasoning packets directly to the meat and stir for a minute before adding liquids. This is a technique called “blooming.” Cooking the dry spices in the residual heat and fat of the meat toasts them slightly, waking up the essential oils within. This small step dramatically intensifies the chili, cumin, and other savory notes, resulting in a much more aromatic and robustly flavored final product than if you were to just dump them into the liquid.
3. The Secret Ingredient: Ranch Seasoning: Don’t skip the ranch packet! It might sound odd, but it’s the secret weapon for the best taco soup. It doesn’t make the soup taste like ranch dressing. Instead, the buttermilk powder, dill, and other herbs in the mix add a subtle, tangy undertone and a creamy depth of flavor that you can’t quite put your finger on. It rounds out the sharp edges of the taco seasoning and tomato acidity, creating a perfectly balanced and crave-worthy soup.
4. Choose the Right Ground Beef (and Drain It Well): The foundation of this soup is the beef, so quality matters. I recommend an 85/15 or 90/10 lean-to-fat ratio. This provides enough fat to ensure the beef is flavorful and tender, but not so much that the soup becomes greasy. Even with lean beef, draining the excess grease after browning (as mentioned in step 3) is a critical step. It ensures a cleaner taste and a much more pleasant texture, preventing a slick of oil from pooling on top of your finished soup.
5. Rinse Your Beans: While it’s tempting to just dump the cans of beans directly into the pot, liquid and all, take the extra minute to pour them into a colander and give them a good rinse under cold water. The liquid that beans are canned in is often starchy and very high in sodium. Rinsing them washes away this excess salt and starch, which gives you better control over the final seasoning of your soup and results in a cleaner, less “muddy” flavor profile.

Adapting for Your Favorite Kitchen Gadgets

This recipe is incredibly versatile and can be easily adapted for a slow cooker or an Instant Pot, perfect for a hands-off meal.

Crockpot Taco Soup (Slow Cooker Method)

This is the ultimate “fix it and forget it” method.

1. In a skillet on the stovetop, brown the ground beef with the diced onion and garlic as per steps 1 and 2 of the original recipe. Drain the excess grease.
2. Transfer the cooked meat mixture to the basin of your slow cooker.
3. Sprinkle the taco seasoning and ranch seasoning over the meat and stir.
4. Add all remaining ingredients (beans, corn, tomatoes, tomato sauce, and beef broth) to the slow cooker.
5. Stir everything together until well combined.
6. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
7. Stir, taste for seasoning, and serve with your favorite toppings.

Instant Pot Taco Soup (Pressure Cooker Method)

For when you want that slow-simmered flavor in a fraction of the time.

1. Set your Instant Pot to the “Sauté” function on high. Add the olive oil. Once hot, add the onion and cook until softened. Add the garlic and cook for another minute.
2. Add the ground beef and break it apart. Cook until browned. Turn off the “Sauté” function and carefully drain the excess grease.
3. Return the inner pot to the Instant Pot. Add the taco and ranch seasonings and stir them into the meat.
4. Pour in about 1 cup of the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot (deglazing). This is crucial to prevent a “Burn” notice.
5. Add the remaining ingredients in this order: beans, corn, tomato sauce, diced tomatoes, and Ro-Tel. Do not stir after adding the tomato products, as they can sometimes scorch on the bottom.
6. Pour the rest of the beef broth over the top.
7. Secure the lid, ensure the steam release valve is set to “Sealing.”
8. Select the “Pressure Cook” or “Manual” function and set the timer for 15 minutes at high pressure.
9. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes (Natural Pressure Release or NPR). Then, carefully perform a quick release to vent any remaining steam.
10. Open the lid, stir the soup well, taste for seasoning, and serve.

Storage, Freezing, and Reheating Instructions

This soup makes a large batch, and the leftovers are arguably even better the next day!

Storing in the Refrigerator

Allow the soup to cool down for about 30-45 minutes before transferring it to an airtight container. Stored properly, the taco soup will last for up to 4-5 days in the refrigerator. The flavors will continue to meld, making for a delicious and easy lunch.

Freezing for Later

Taco soup freezes beautifully.

1. Cool Completely: It is essential to let the soup cool completely to room temperature before freezing.
2. Portion: Ladle the soup into freezer-safe Ziploc bags or airtight containers. I recommend portioning it into individual or family-sized servings for easier thawing.
3. Leave Headroom: If using containers, leave about an inch of space at the top to allow for expansion as the soup freezes. If using bags, squeeze out as much air as possible and lay them flat to freeze.
4. Label: Don’t forget to label the container or bag with the name “Taco Soup” and the date. It will keep well in the freezer for up to 3 months.

The Best Way to Reheat

• From Refrigerator: Gently reheat the soup in a saucepan over medium-low heat on the stovetop, stirring occasionally, until it’s heated through. You can also reheat individual portions in the microwave.
• From Frozen: For best results, thaw the soup overnight in the refrigerator before reheating on the stovetop. If you’re in a hurry, you can place the frozen block of soup in a saucepan with a splash of water or broth and heat it slowly over low heat, stirring as it thaws and melts.

Frequently Asked Questions (FAQ) about Taco Soup with Ground Beef

1. How can I thicken my taco soup if it’s too thin?
While this recipe is designed to be a brothy soup, sometimes you might want a thicker, more stew-like consistency. The easiest way to thicken it is to create a cornstarch slurry. Mix 2 tablespoons of cornstarch with 3-4 tablespoons of cold water in a small bowl until smooth. Slowly whisk this slurry into the simmering soup and continue to simmer for another 5-10 minutes, or until it has thickened to your liking. Another great method is to mash some of the beans. Use an immersion blender for just a few quick pulses, or scoop out a cup of the soup, mash the beans with a fork, and stir it back in.

2. Is this taco soup recipe spicy?
As written, this recipe is mild to medium in terms of heat. The only real spice comes from the taco seasoning and the can of Ro-Tel (diced tomatoes with green chilies). Most standard taco seasoning packets are quite mild. If you’re sensitive to spice, you can use a “mild” version of both the taco seasoning and the Ro-Tel, or substitute the Ro-Tel with a can of plain petite diced tomatoes. If you love heat, you can easily spice it up by using “hot” taco seasoning, adding a diced jalapeño along with the onion, or throwing in a pinch of cayenne pepper or a chopped chipotle pepper in adobo sauce.

3. Can I make this soup vegetarian or vegan?
Absolutely! This recipe is very easy to adapt. To make it vegetarian, simply omit the ground beef and beef broth. Substitute the beef broth with vegetable broth. To make up for the missing bulk of the meat, you can add an extra can of beans (like kidney or cannellini beans) or even some hearty vegetables like diced bell peppers or zucchini. For a vegan version, follow the vegetarian instructions and ensure your toppings are dairy-free (use vegan sour cream, vegan cheese, and skip the ranch packet or find a vegan-friendly version).

4. What’s the difference between taco soup and chili?
This is a great question, as they share many similar ingredients! The main differences lie in their consistency and flavor profile. Chili is typically much thicker, almost like a stew, and its flavor is deeply rooted in chili powder. Taco soup, on the other hand, is much more “soupy” with a thinner, broth-based consistency. Its flavor profile is dominated by the specific spice blend found in taco seasoning (heavy on cumin, garlic powder, and oregano) and is often brightened by the addition of corn and the tang from the ranch seasoning.

5. Is taco soup healthy?
“Healthy” can be subjective, but this taco soup can certainly be part of a healthy diet. It’s packed with protein from the ground beef, and fiber from the beans and vegetables. To make it even healthier, you can use extra-lean ground beef (93/7) or even ground turkey, choose low-sodium versions of the broths and canned goods to control the salt content, and load up on fresh, healthy toppings like avocado, fresh salsa, and a squeeze of lime instead of heavier options like sour cream and cheese.

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