Hearty Taco Soup with Ground Beef and Beans

Easy Taco Soup

Introduction
This cozy taco soup is loaded with ground beef, beans, and corn for a hearty bowl that tastes just like your favorite tacos in soup form. Perfect for busy weeknights, potlucks, or game day.

Prep Time
10 minutes

Cook Time
60 minutes

Total Time
70 minutes

Ingredients
• 2 lbs ground beef
• 1/2 medium onion, finely chopped
• 1 (16 oz) can black beans, undrained
• 1 (16 oz) can pinto beans, undrained
• 1 (16 oz) can kidney beans, undrained
• 2 (16 oz) cans white corn, undrained
• 1 (16 oz) can Ro-Tel tomatoes with green chilies, undrained
• 1 (16 oz) can diced tomatoes, undrained
• 2 cups water
• 1 packet taco seasoning mix
• 1 packet dry ranch salad dressing mix
• Corn chips, for serving
• Shredded cheddar or Mexican blend cheese, for garnish
• Sour cream, for garnish
• Chopped cilantro or green onions (optional, for garnish)

Step-by-Step Instructions (Detailed)

Step 1 – Brown the beef and onion
Add the ground beef and chopped onion to a large soup pot or Dutch oven over medium-high heat. Cook, breaking up the meat with a spoon, until the beef is fully browned and the onions are soft and translucent. This usually takes about 7–10 minutes.

Step 2 – Drain the fat
Carefully drain off any excess fat from the pot to keep the soup from becoming greasy. Return the pot to the stove.

Step 3 – Add all canned ingredients
Pour in the black beans, pinto beans, kidney beans, white corn, Ro-Tel tomatoes with chilies, and diced tomatoes. Do not drain any of the cans; the liquid adds flavor and helps create the soup base.

Step 4 – Add seasonings and water
Stir in the taco seasoning packet and the dry ranch dressing mix until the beef and vegetables are well coated. Pour in 2 cups of water and stir again to combine.

Step 5 – Simmer the taco soup
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot partially, and let the soup simmer for about 1 hour. Stir occasionally to prevent sticking. This slow simmer allows all the taco flavors to blend together.

Step 6 – Taste and adjust
After simmering, taste the soup and adjust the seasoning if needed. You can add a pinch of salt, extra taco seasoning, or more water if you prefer a thinner soup.

Step 7 – Serve over corn chips
To serve, add a handful of corn chips to the bottom of each bowl. Ladle the hot taco soup over the chips so they soak up the flavorful broth.

Step 8 – Garnish and enjoy
Top each bowl with shredded cheese and a spoonful of sour cream. Add chopped cilantro or green onions if desired. Serve immediately while hot.

Pro Tips
• For extra heat, use hot Ro-Tel tomatoes or add a chopped jalapeño while browning the onion.
• Swap ground beef for ground turkey or chicken for a lighter taco soup.
• Taco soup reheats very well; store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition Info Table
Serving Size Calories Protein Carbs Fat Fiber Sugar
1 bowl 420 22g 40g 18g 8g 7g

Disclaimer
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.