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A gray bowl filled with a hearty taco soup recipe, topped with shredded cheese, sour cream, chives, and tortilla chips.

Easy Ground Beef Taco Soup

This Easy Ground Beef Taco Soup is a hearty, flavorful, and incredibly simple meal perfect for weeknights. Loaded with ground beef, beans, corn, and zesty taco and ranch seasonings, it's a family-friendly favorite ready in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 lb lean ground beef
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 packet taco seasoning mix 1 ounce
  • 1 packet ranch seasoning mix 1 ounce (dry)
  • 1 can diced tomatoes 14.5 ounce, undrained
  • 1 can black beans 15 ounce, rinsed and drained
  • 1 can kidney beans 15 ounce, rinsed and drained
  • 1 can sweet corn 15 ounce, drained
  • 1 can diced green chiles 4 ounce, undrained
  • 2 cups beef broth low sodium recommended
For Serving (Optional)
  • as needed sour cream
  • as needed shredded cheddar cheese
  • as needed tortilla chips crushed
  • as needed avocado diced or sliced
  • as needed fresh cilantro chopped

Equipment

  • Large pot or Dutch oven
  • Wooden Spoon or Spatula

Method
 

Prepare the Base
  1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it apart with a wooden spoon as it cooks. Add the chopped yellow onion and cook until softened, about 5-7 minutes. Drain any excess fat from the pot.
  2. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Combine Ingredients
  1. Add the taco seasoning mix, ranch seasoning mix, and beef broth to the pot. Stir well to combine all ingredients, scraping up any browned bits from the bottom of the pot.
  2. Next, add the undrained diced tomatoes, rinsed and drained black beans, rinsed and drained kidney beans, drained sweet corn, and undrained diced green chiles to the pot. Stir thoroughly to ensure everything is evenly distributed.
Simmer and Serve
  1. Bring the soup to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 15-20 minutes to allow the flavors to meld and deepen. Stir occasionally to prevent sticking.
  2. Taste and adjust seasoning if necessary (add salt and pepper to your preference, though the seasoning packets usually provide enough). Ladle the hot taco soup into bowls.
  3. Serve immediately with your favorite toppings such as a dollop of sour cream, a sprinkle of shredded cheddar cheese, crushed tortilla chips, sliced avocado, or fresh cilantro.

Notes

Storage: Leftover Taco Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Variations: For a spicier soup, add a pinch of red pepper flakes or a can of Rotel (diced tomatoes with green chiles) instead of plain diced tomatoes. For added richness, stir in a block of cream cheese at the end until melted and smooth.