This taco soup recipe with ground beef delivers rich, seasoned flavor in one pot with minimal prep. The soup comes together in under 30 minutes and uses pantry staples like canned beans, tomatoes, and taco seasoning to build layers of flavor without browning individual spices.
The recipe takes 30 minutes total, serves 6, and relies on browning the ground beef properly to develop deep flavor. Ground beef taco soup stores well for up to 4 days and tastes even better the next day as the seasonings blend.
Table of contents
Why This Taco Soup Recipe With Ground Beef Works
- Browning the ground beef for 6 to 8 minutes creates a flavorful base that seasons the entire soup.
- Using both black beans and kidney beans adds protein and creates a heartier texture.
- Simmering for only 15 minutes keeps the vegetables from turning mushy while the beef and taco seasoning flavors meld.
- Draining the beef removes excess grease so the soup stays rich without becoming oily.
Ground Beef Taco Soup Recipe
Taco Soup Recipe With Ground Beef
6
servings10
minutes20
minutes320
kcalThis taco soup with ground beef is a hearty one pot meal with rich, seasoned broth and tender beans. The recipe takes 30 minutes from start to finish and uses pantry staples like canned tomatoes, beans, and taco seasoning for quick weeknight flavor.
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Ingredients
1 pound ground beef
1 medium onion
1 packet taco seasoning
1 can black beans
1 can kidney beans
1 can diced tomatoes with green chilies
1 can tomato sauce
3 cups beef broth
1 cup corn
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
- Brown the ground beef in a large pot over medium high heat for 6 to 8 minutes, breaking it into small crumbles with a wooden spoon. The beef should have no pink remaining and show brown edges.
- Drain the excess fat by tilting the pot and spooning out all but 1 tablespoon. Return the pot to the heat.
- Add the diced onion to the beef and cook for 3 minutes, stirring occasionally. The onion should soften and turn translucent.
- Stir in the taco seasoning and cook for 1 minute. The spices will coat the beef and smell fragrant.
- Add the black beans, kidney beans, diced tomatoes with green chilies, tomato sauce, beef broth, and corn to the pot. Stir to combine.
- Bring the soup to a boil over medium high heat, then reduce heat to medium low. Simmer uncovered for 15 minutes, stirring occasionally. The soup should bubble gently and the flavors will blend.
Notes
- Browning the ground beef for the full 6 to 8 minutes develops deep flavor that seasons the entire taco soup with ground beef.
- If the soup turns greasy, refrigerate it for 2 hours so the fat solidifies on top, then lift it off and reheat the soup gently.
- The soup keeps for 3 to 4 days refrigerated in an airtight container. Ground turkey works as a substitute but needs an extra tablespoon of oil during browning.
Nutrition Facts
- Serving Size: 1 g
- Total number of serves: 6
- Calories: 320kcal
- Fat: 12g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 24g
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This taco soup with ground beef recipe requires only one pot and a few key techniques. The sections below cover ingredient swaps, how to brown the beef properly, and fixes for common texture problems.
Key Ingredients and Substitutions
Each ingredient in this ground beef taco soup plays a specific role in building flavor and texture.
- Ground beef: Use 80/20 ground beef for the best balance of flavor and moisture. The fat content keeps the soup from tasting dry. Leaner 90/10 beef works but produces a less rich broth. Ground turkey is a lighter substitute but needs an extra tablespoon of oil during browning.
- Taco seasoning: Store bought seasoning gives consistent flavor and saves time. One 1 ounce packet equals about 2 tablespoons. Homemade seasoning works if you use the same ratio of chili powder, cumin, paprika, and garlic powder.
- Black beans and kidney beans: The combination adds protein and creates varied texture. Drain and rinse both to remove excess sodium and starch. Pinto beans can replace kidney beans without changing cooking time.
- Diced tomatoes with green chilies: Rotel brand adds mild heat and acidity that balances the richness of the beef. Plain diced tomatoes plus a 4 ounce can of diced green chilies give the same result.
- Beef broth: Low sodium broth lets you control the salt level. Chicken broth is milder but still works. For deeper flavor, use 2 cups broth and 1 cup of the liquid from the canned tomatoes instead of draining them completely.
- Corn: Frozen or canned corn both work. Frozen corn adds a slightly sweeter taste. Drain canned corn to prevent watery soup.
How to Make Taco Soup Right
These steps control the texture and flavor of your ground beef taco soup.
- Brown the beef completely: Cook over medium high heat for 6 to 8 minutes, breaking it into small crumbles. The beef should have no pink remaining and show brown edges. This step develops the savory base that flavors the entire soup.
- Drain the fat: After browning, tilt the pot and spoon out the excess grease. Leaving more than a tablespoon makes the soup greasy. Draining keeps the broth clear and prevents an oily film on top.
- Add seasoning to the hot beef: Stir the taco seasoning into the drained beef before adding liquids. The heat blooms the spices and coats every piece of meat. Adding seasoning later results in uneven flavor.
- Simmer, do not boil: Once all ingredients are in the pot, reduce heat to medium low. The soup should bubble gently for 15 minutes. Boiling breaks down the beans and turns the vegetables mushy.
- Taste before serving: The soup needs a final salt adjustment after simmering. Start with 1/4 teaspoon, stir, and taste again. The canned ingredients vary in sodium, so the recipe cannot predict the exact amount you need.
Slow Cooker Method for Taco Soup Recipe With Ground Beef
Brown the ground beef on the stovetop first, then drain. Transfer the beef and all remaining ingredients to a slow cooker. Cook on low for 4 hours or high for 2 hours. The longer cooking time deepens the flavor but softens the vegetables more than the stovetop version.
What Went Wrong
Why Is the Soup Greasy?
The soup turns greasy when too much fat remains after browning the beef. Use a spoon to remove all but 1 tablespoon of fat from the pot. If the soup is already made, refrigerate it for 2 hours. The fat will solidify on top and you can lift it off. Reheat the soup gently afterward.
Why Is the Soup Watery?
Watery soup happens when the canned ingredients are not drained properly or when the soup does not simmer long enough. Drain the beans and corn completely before adding them. Simmer uncovered for an extra 5 to 10 minutes to reduce the liquid. If the soup is still thin, mash 1/2 cup of the beans against the side of the pot to thicken the broth naturally.
Why Does the Beef Clump Together?
Large beef clumps form when the meat is not broken up during browning. Use a wooden spoon or potato masher to crumble the beef into small pieces as it cooks. Stir every 2 minutes. If the beef has already clumped, break it apart with a fork after draining the fat and before adding the other ingredients.
Ways to Change the Recipe
Spicy Taco Soup Recipe With Ground Beef
Add 1 diced jalapeño with the onions or use hot Rotel instead of mild. For more heat, stir in 1/2 teaspoon cayenne pepper with the taco seasoning. The soup becomes noticeably spicier but keeps the same texture and cooking time.
Low Carb Version
Omit the beans and corn to reduce carbs. Replace them with 2 cups diced zucchini or cauliflower florets added in the last 10 minutes of simmering. The vegetables soften quickly and absorb the taco flavor. This version has about 8 grams of carbs per serving instead of 22.
Extra Creamy Taco Soup Recipe With Ground Beef
Stir in 1/2 cup sour cream or 4 ounces softened cream cheese in the last 5 minutes of simmering. The dairy turns the broth creamy and slightly tangy. Do not boil after adding dairy or it will separate. This taco soup recipe with ground beef becomes richer and more filling with the addition.
What to Serve With Ground Beef Taco Soup
Top each bowl with shredded cheddar cheese, sour cream, diced avocado, or crushed tortilla chips. The toppings add contrasting texture and cool down the spice. Serve the soup with classic taco soup sides like cornbread, warm flour tortillas, or a simple green salad. The soup is filling enough to serve as a complete meal on its own.
How to Store and Reheat Leftovers
Ground beef taco soup keeps for 3 to 4 days in the refrigerator in an airtight container. Let the soup cool to room temperature before covering it. The soup freezes well for up to 3 months in freezer safe containers or bags. Leave 1 inch of headspace for expansion.
Reheat refrigerated soup on the stovetop over medium heat for 5 to 7 minutes, stirring occasionally. Microwave individual portions on high for 2 to 3 minutes. Thaw frozen soup overnight in the refrigerator, then reheat as directed. Add a splash of broth if the soup thickens during storage.
Ground Beef Taco Soup Recipe FAQs
Yes. Make the soup up to 2 days ahead and refrigerate. The flavors deepen as it sits. Reheat on the stovetop over medium heat for 5 to 7 minutes before serving.
Yes. Drain and rinse both the black beans and kidney beans. The liquid from canned beans contains excess starch and sodium that makes the soup cloudy and too salty.
Use 80/20 ground beef for the best flavor and moisture. The fat content keeps the soup rich. Drain the excess fat after browning to prevent greasiness.
Fresh tomatoes work but require more prep. Use 3 cups diced fresh tomatoes and add 1/2 teaspoon salt to replace the seasoning from canned. The soup will taste lighter and less tangy.
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