Taco Soup Recipe with Ground Beef, Beans and Cheese

Easy Taco Soup is a quick, comforting Tex‑Mex meal that comes together in about 30 minutes. Ground beef, tomatoes, onions, beans, and corn are simmered with a straightforward blend of seasonings to create a hearty, family-friendly soup that’s perfect for busy weeknights.

I love recipes that are fast, flexible, and reliable—this Taco Soup is all three. Brown the meat, sauté the aromatics, add the canned ingredients and seasonings, then let everything simmer briefly. The result is a flavorful, comforting soup with minimal prep, easy cleanup, and plenty of room for customization.

Why I love this recipe

• This is a true 30‑minute meal from start to finish.
• It’s made in one pot, which keeps cleanup quick and easy.
• The ingredients are simple pantry staples—canned beans and corn, tomato paste, and a packet of taco seasoning.
• It’s family friendly and simple to adapt to different tastes or dietary needs.

This is also a very economical dinner: one pound of ground beef stretches a long way when paired with beans and vegetables, so you get a filling, satisfying meal without breaking the budget.

Ingredients

• 1 lb ground beef
• 1 small yellow onion, diced
• 1 tablespoon minced garlic
• 15 oz can black beans, drained and rinsed
• 15 oz can kidney beans, drained and rinsed
• 15 oz can pinto beans, drained and rinsed
• 15 oz can great northern beans, drained and rinsed
• 15 oz can corn, drained
• 6 oz can tomato paste
• 3/4 cup beef broth
• 1 packet taco seasoning
• 1 packet ranch dressing mix
• Tortilla chips, shredded cheese, sour cream, cilantro, or other favorite taco toppings (optional)

Variations

This soup is easily adapted. Swap ground turkey or ground chicken for the beef for a lighter version, or use a plant‑based ground meat alternative to make it vegetarian (omit the beef broth and use vegetable broth).

To increase heat, add diced jalapeños, a small can of green chiles, a can of diced tomatoes with chiles, or a few dashes of your favorite hot sauce. If you prefer a different flavor profile, stir in extra spices such as chili powder, ground cumin, smoked paprika, garlic powder, or onion powder.

Sneak in extra vegetables like diced bell peppers, shredded carrots, or baby spinach for more color and nutrition. You can also reduce the number of bean varieties if you don’t have all four on hand—any combination works.

Step by step

The method is straightforward and forgiving—perfect for cooks of any skill level.

1. Brown the beef: In a large pot or Dutch oven over medium heat, brown the ground beef until no pink remains. Drain excess fat and return the meat to the pot.
2. Sauté aromatics: Add the diced onion and cook 2–3 minutes until softened. Stir in the minced garlic and cook about 30 seconds until fragrant.
3. Add remaining ingredients: Stir in the drained beans, corn, tomato paste, beef broth, taco seasoning, and ranch dressing mix. Mix thoroughly so the tomato paste and seasonings are evenly distributed.
4. Simmer: Bring the mixture briefly to a boil, then reduce the heat and simmer 15–20 minutes to allow flavors to meld. Taste and adjust seasoning with salt, pepper, or extra taco seasoning as desired.

That’s it—simple, hearty, and ready to serve in about half an hour.

Serving suggestions

Ladle the soup into bowls and offer a selection of taco‑style toppings: tortilla chips or strips, shredded cheddar or Monterey Jack, a dollop of sour cream or plain Greek yogurt, chopped cilantro or green onions, and a squeeze of lime. Cornbread or warm flour tortillas also pair nicely.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup freezes well—transfer to a freezer‑safe container and freeze for up to 3 months. For easy individual meals, freeze in single‑serve containers and thaw in the refrigerator overnight before reheating.

If you try this recipe, please leave a comment and rating—I enjoy hearing how you make it your own.

Easy Taco Soup

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• Author: Melissa Riker
• Total Time: 30 minutes
• Yield: 6 servings