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. If you are looking for one of those easy soup recipes that is filling, this taco soup recipe is the one you want to try!
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.
- 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.
- 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.
- 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.
- 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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Here’s a list of what you need:
- Ground beef – you can swap the beef for ground turkey if you desire
- Taco seasoning – you can buy a packet of taco seasoning or you can use your own homemade taco seasoning
- Canned corn – Mexi-corn is a great swap
- Canned kidney beans – you could use black beans
- Canned stewed tomatoes – you can use a can of diced tomatoes
- Tomato sauce
How to Make Taco Soup
- Brown ground beef and drain.
- Dump all ingredients in a large pot or skillet.
- 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.
How to Make Taco Soup in a Slow Cooker
This is an easy recipe to adapt for your crock-pot. Simply brown your ground beef in a skillet. Drain the beef and then add everything into the slow cooker, stir well, and cook on low for 4 hours.
Toppings for Taco Soup
You may want to top your taco soup with some fun toppings. Here are some toppings you should try.
- Shredded Cheddar cheese
- Chopped cilantro
- Crispy tortilla chips or tortilla strips
- A dollop of sour cream
- A couple of dashes of Tabasco Chipotle sauce
- A squeeze of fresh lime juice
How to Serve Taco Soup
I love to serve this soup with a sprinkle of cheese and crushing a handful of tortilla chips into the soup. Sometimes I will heat up from fresh flour tortillas and dig into this soup.
How to Store and Reheat this Original Taco Soup Recipe
This soup makes a lot of soup. To refrigerate your leftovers simply store the leftover soup in an airtight container for up to five days. To freeze the soup, be sure to store it in an airtight container or a vacuum-sealed bag.
I recommend reheating the soup by placing the portion you want in a pot and reheat over medium heat until the soup has been heated through. If you are wanting to reheat soup that is frozen, pull it out of the freezer the night before to thaw in the refrigerator before reheating on the stove top.
I know you are going to love this easy taco soup recipe. It is a very versatile soup. I have been known to add in a can of green chilies, or even a packet of dry ranch dressing mix for a variety of flavors. This soup is always gobbled up by the family when it is served.
More Soup and Chili Recipes
- Southwest Chicken Soup
- Panera Broccoli Cheddar Soup Recipe
- Wendy’s Chili
- White Bean Chicken Chili
- Navy Bean Soup Recipe
- Zuppa Toscana Soup Recipe
- Creamy Chicken Gnocchi Soup
- She Crab Soup Recipe
- Potato Soup with Milk
- Chicken Pot Pie Soup
Favorite Taco Recipes
Be sure to check out more of my hearty soup recipes and the best Mexican food recipes here on CopyKat.com!
Easy Taco Soup
- 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
- Brown ground beef and drain.
- Dump all ingredients in a large pot and simmer approximately 20 minutes or until thoroughly heated.
I am cooking this tonight for the Fam So wish me luck.I will be substituting some things but most definitely cooking just like the recipe
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…..
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)
Thank you for your recipe.
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!
Lots of great suggestions thank you for sharing!
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.
The best! I used a 14.5 oz can chopped tom and the rest rotel and instead of corn I used hominy! Very good!
It sounds like that would be closer to pesole then.
Also subbed rotel for the tomato sauce. Also added orange and yellow peppers, onion and dry ranch packet. Yummy!!!
I am sure it was great.
This soup is kinda of like chili.
I think it is.
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.
Oh yeah, and I use 1 can of original Rotel instead of tomato sauce.
This soup is great. We also add a package of ranch salad dressing mix (the powdered kind)to the ground beef.
HAS ANYONE EVER PUT POTATOES IN THIS SOUP? THIS RECIPE SOUNDS WONDERFUL. DO I DOUBLE EVERYTHING IF I WANT MORE?
This recipe doubles very well. I have not added potatoes, but if you do I would add some additional water, this soup is fairly thick.
I make a similar version and always add cut up red potatoes. I also use beef broth instead of water. I could eat this every night!
Besides cheese & chips…garnish with sour cream, cilantro & a drizzle of hot pepper sauce for a colorful,beautiful restaurant quality meal in a bowl,
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 !!
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.
What size cans of corn, beans, and tomato sauce?
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.
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!
I like this it is quick and easy! replaced black beans for kidney or you could substitue pinto..
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.
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.
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!