Description

A quick and hearty taco soup recipe that’s perfect for busy weeknights. Packed with savory ground beef, beans, corn, and classic taco flavors, this one-pot meal comes together in no time. Serve it with your favorite toppings for a cozy and satisfying dinner.

Ingredients

Scale

1 lb ground beef
1 small onion, diced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can corn, drained
1 (14.5 oz) can diced tomatoes, undrained
1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel), undrained
1 packet taco seasoning
1 packet ranch seasoning mix
2 cups beef broth (or adjust for desired soup thickness)
Salt and pepper to taste

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Instructions

Cook the ground beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess grease.
Add onion: Stir in the diced onion and cook until softened, about 3–4 minutes.
Combine ingredients: Add the black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, taco seasoning, and ranch seasoning. Stir well to combine.
Add broth: Pour in the beef broth, and bring the mixture to a simmer. Reduce the heat to low and let it simmer for 20–25 minutes, stirring occasionally.
Season and serve: Taste and adjust the seasoning with salt and pepper if needed. Serve hot with your favorite toppings.

Notes

Optional toppings: Shredded cheese, sour cream, sliced avocado, fresh cilantro, crushed tortilla chips, or lime wedges.
Make it vegetarian: Swap the ground beef for a plant-based protein or skip it entirely and use vegetable broth.
Spice level: Use mild or hot diced tomatoes with green chilies depending on your heat preference.