What You’ll Love About This Recipe
This homemade taco soup is a cozy, flavorful dish that’s perfect for busy evenings or lazy weekends. You’ll love how easy it is to throw together, even on the busiest days. Packed with hearty ingredients like beans, ground beef, and spices, it’s a crowd-pleaser that keeps everyone coming back for seconds. Plus, it’s incredibly versatile—top it with your favorite fixings like shredded cheese, sour cream, or tortilla chips. Best of all, it tastes even better the next day, making it ideal for meal prep or leftovers.
Recipe
This hearty and flavorful taco soup is packed with ground beef, beans, corn, and spices for a delicious one-pot meal. Perfect for busy weeknights or cozy gatherings, it’s easy to make and customizable with your favorite toppings.
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 1 (1 oz) packet taco seasoning
- 1 (1 oz) packet ranch dressing mix
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (Rotel)
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef broth
- 1 cup water
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips
Instructions:
- In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it into crumbles. Drain excess fat.
- Add the diced onion and cook until softened, about 3-4 minutes.
- Stir in the taco seasoning and ranch dressing mix until well combined.
- Add the black beans, pinto beans, corn, diced tomatoes with green chilies, diced tomatoes, beef broth, and water. Stir to combine.
- Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally.
- Serve hot with desired toppings.
Notes:
- For a spicier soup, use hot taco seasoning or add diced jalapeños.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Equipment:
- Large pot or Dutch oven
- Wooden spoon
- Can opener
Time:
- Prep time: 10 minutes
- Cooking time: 25 minutes
Cuisine: Mexican-inspired
Serving: 6-8 servings
Nutrition
This homemade taco soup is packed with flavorful ingredients and offers a balanced nutritional profile. Here’s a breakdown of its nutritional content per serving:
| Calories | 320 |
|---|---|
| Protein | 18g |
| Carbs | 25g |
| Fat | 15g |
| Fiber | 6g |
| Sugar | 4g |
What To Serve With It
I love pairing my taco soup with simple side dishes, like a crisp green salad or roasted veggies, to keep things fresh and balanced. Warm, buttery cornbread or crunchy tortilla chips are my go-to bread options because they add the perfect texture. Trust me, these combos make the meal feel complete without any extra fuss.
Side Dishes
When it comes to taco soup, the right side dishes can turn a cozy meal into something truly special. I love pairing mine with crisp tortilla chips or a light avocado salad for freshness. Roasted corn on the cob adds sweetness, while cilantro-lime rice soaks up the flavors perfectly. For something fun, I’ll throw together a quick pico de gallo or guacamole—it’s a crowd-pleaser! If I’m feeling adventurous, grilled zucchini or seasoned black beans make great additions. These sides complement the soup’s richness without overshadowing it, creating a meal that’s balanced, satisfying, and bursting with flavor.
Bread Options
Nothing completes a bowl of taco soup quite like the perfect bread to dip into it. I love pairing it with warm, crusty cornbread—it soaks up the flavors so well. Sometimes I go for soft, buttery tortillas or warm flour tortillas, which are great for scooping. If I’m feeling fancy, I’ll make cheesy garlic bread, adding a rich, melty touch. For a healthier option, whole-grain rolls or sliced baguettes work perfectly. My go-to? Homemade skillet cornbread with a hint of jalapeño for an extra kick. Whatever you choose, the right bread makes every bite of taco soup even more comforting.
