Easy Taco Soup

Taco soup makes a quick Mexican meal! You don’t need to get takeout, you can make this soup faster than you can get in your car and go to the drive-through. You can make this soup in about the time it will take you to leave the house and come back home.

overhead view of two bowls of taco soup

Soup is good food, and when a bowl of it tastes as great as this taco soup with ground beef does, you’re going to want to cook it often. Thankfully, this recipe is quick and easy and uses common ingredients you probably already have in the kitchen. If you know how to use a can opener and brown ground beef (and if you don’t know how to cook ground beef, see below), you can do this.

Enjoy this extremely hearty beef taco soup as a light meal, or pair it with a sandwich or salad when you are really hungry. It’s a snap to customize, simple to cook in bulk, and stores wonderfully. Give this simple taco soup a try.

How to Cook Ground Beef

Cooking ground beef is a frequent kitchen task that is a little more complicated than it may seem at first. Sure, you can just plop a bunch of ground beef in the middle of a hot pan and stir it now, but that’s not going to give you the best results. If you want great taste and texture, try these tricks.

  1. Start with room temperature ground beef. Avoid using frozen ground beef or thawing the meat quickly in the microwave. Instead, allow it to thaw overnight in the fridge slowly. Doing this allows the meat to reabsorb some of the juices and give it a much better flavor.
  2. Cook the ground beef in a large saute pan with a thick bottom to better distribute the heat. You don’t have to add additional oil to the pan unless the ground beef is ultra-lean. Try to crumble the meat evenly across the entire surface of the pan. Each clump of meat should be approximately the same size to cook evenly. Use low heat to prevent the ground beef from drying out and shrinking excessively.
  3. Use a wooden spatula to turn the meat over every few minutes. Cook slowly until the ground beef is no longer pink. If you notice liquid collecting in the pan, drain it to keep your beef from simmering.
  4. When done, drain the meat in a colander. If you want to reduce the fat and calories drastically, you can briefly rinse the ground beef.

What’s in Taco Seasoning?

There isn’t one recipe when it comes to taco seasoning. Typically, it is a mixture of paprika, chili powder, cumin, oregano, onion and garlic powders, salt perhaps even a pinch of sugar. You can use store-bought taco seasoning, but they are usually expensive, and who knows what’s is in it? If you have a stocked spice cabinet, you can make your own. There are many taco seasoning recipes on the web, but this one is pretty simple and adds excellent flavor to taco soup with ground beef.

Remember, you can use taco seasoning for much more than just tacos. Try it on burgers, eggs, or as a dry rub for red meat.

Tips For Serving This Quick and Easy Taco Soup

  • Make a day before. This soup actually tastes better the second day after cooking, so plan ahead.
  • This soup is made for topping. Be creative and add what you love, but you can try corn chips, sliced avocado, sour cream, chopped chives, shredded cheese, or your favorite hot sauce.

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Ingredients

Here’s a list of what you need:

  • Ground beef
  • Taco seasoning
  • Canned corn
  • Canned kidney beans
  • Canned stewed tomatoes
  • Tomato sauce
  • Water
easy taco soup ingredients in bowls on a baking sheet

How to Make Taco Soup

  1. Brown ground beef and drain.
    browned ground beef in a skillet
  2. Dump all ingredients in a large pot or skillet.
    easy taco soup ingredients in a pan
  3. Simmer approximately 20 minutes or until thoroughly heated.

This easy Taco Soup tastes great when reheated the next day, in fact, this is one of those dishes that tastes better on day two. I love to bring this soup to work for lunch.

Serve this soup with crispy corn chips and garnish it with sour cream and grated cheddar cheese.

two bowls of taco soup and two spoons

More Soup and Chili Recipes

Favorite Taco Recipes

Be sure to check out more of my hearty soup recipes and the best Mexican food recipes here on CopyKat.com!

overhead view of two bowls of taco soup

Easy Taco Soup

Make a quick and easy Mexican taco soup that is tasty and ready in just a few minutes.
5 from 2 votes
Print Pin Rate Add to Collection
Course: Soup
Cuisine: American
Keyword: Easy Taco Soup, Taco Soup
Servings: 8
Calories: 308kcal

Ingredients

  • 1 pound ground beef
  • 1 ounce taco seasoning
  • 15 ounces corn 1 can, do not drain
  • 15 ounces kidney beans 1 can, do not drain
  • 29 ounces stewed tomatoes
  • 15 ounces tomato sauce
  • 1 cup water

Instructions

  • Brown ground beef and drain.
  • Dump all ingredients in a large pot and simmer approximately 20 minutes or until thoroughly heated.

Video

Recipe Tips for the Cook

Thanks to demaine for sharing this recipe.

Nutrition

Calories: 308kcal | Carbohydrates: 34g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 832mg | Potassium: 871mg | Fiber: 7g | Sugar: 9g | Vitamin A: 880IU | Vitamin C: 17mg | Calcium: 69mg | Iron: 5.1mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Nancy

    I think she’s referring to your sentence in the post, where you must’ve typed “refrigerator” when you meant to type “pantry.’ Some people have too much time on their hands 🙂 And most all know you don’t keep cans in the refrigerator…..

  2. Glitter

    5 stars
    Two pounds ground beef or round, 1 onion, 1 pkg taco seasoning, 1 pkg Hidden Valley Ranch mix, 2 cans Ranch Style beans, 1 can rotel, 1 can corn. Heat (after cooking ground beef and onion)

  3. Guest

    I do this one a little different after MANY batches of trying to make it better. (It is better though if left to simmer, or as left overs!) First I use real onion, and then brown the beef with it. I also add a little pork 1/3 to 2/3rds beef. Next I put in rotel tomatoes instead of taco mix. (Cuts the sodium and adds more flavor) And the last time I made it, I put in this corn almost corn salsa instead of plain corn. Was another level of “yummy” It is easy to make fast, but as I said so much better if left to simmer a few hours, and even better as leftovers. I love to use “scoops” instead of chips!! It’s a great winner for potlucks too!

  4. Johanna Ritchie

    I use a 2/3 pound beef, 1/3 pork, I don’t do the taco mix, (too full of chemicals, salt, ect) I use Rotel instead. (Lime and Cilantro is the best) but you can pick out “mild” to hot this way too. And I use fresh onion, just tastes better. The last time I made this I used a Corn/salsa instead of plain corn, was SUPER good. it’s fun to play with this and make it your own… more spicy, ect ect.

  5. Jody

    The best! I used a 14.5 oz can chopped tom and the rest rotel and instead of corn I used hominy! Very good!

  6. brittany

    Also subbed rotel for the tomato sauce. Also added orange and yellow peppers, onion and dry ranch packet. Yummy!!!

  7. JessShivers

    I make this all the time, but I add 1 can of pinto beans, and a package of ranch salad dressing mix and it is amazing! I also top with sour cream along with the cheese and tortilla strips.

  8. Joy Dee

    Besides cheese & chips…garnish with sour cream, cilantro & a drizzle of hot pepper sauce for a colorful,beautiful restaurant quality meal in a bowl,

  9. Sue

    I have tweeked this soup some more. I have added a can of black beans plus a can of Bush’s Grillin Beans – Black bean fiesta, plus some red and green peppers while I am browning the meat. Don’t drain the beans !!

    • Stephanie

      Those sound like some really nice tweeks you have made. I was wondering how those Bush’s Grillin beans tasted, but I can see you gave them your seal of approval. I’ll often throw in other random veggies that are in my refrigerator.

    • Stephanie

      For the cans with the exception of the tomato sauce, use the 14.5 – 15 ounce cans. Different manufactors put their food in different size of cans. You know this recipe is highly flexible. I normally use this use to help me clean out my pantry.

  10. JoyDee

    I’VE BEEN MAKING THIS SOUP FOR YEARS. IT’S WONDERFUL!.. BEEF OR CHICKEN BROTH SUBSTITUTED FOR WATER ADDS MUCH FLAVOR. ANY BEAN WORKS JUST FINE! WELL, NOT GREEN ONES, OF COURSE!

  11. Sue Minick

    I made this soup and it was great. I made one adjustment and that was adding a chopped onion when I was browning the ground beef. I also drained the ground beef before adding the rest of the ingredients. It is a keeper soup for us.

  12. Jman2112

    I’m beginning to think that the people that post "Mexican" recipes that use kidney beans are from up North. Substitute kidney’s with Ranch Style or Pinto.

  13. Devin Reece

    We really like to spice this one up by substituting ranch style beans for the kidney beans and adding 2-3 ancho chilis in adobo. Yum! The corn really cuts the heat as does the cheese…can be left out without missing it!

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