Taco Soup With Ground Beef
Bring this easy, delicious Taco Soup Recipe to life with ground beef and pantry staples in just 30 minutes. It's Midwest-meets-Tex-Mex in this fusion cult favorite.
Servings 8 servings (1 1/2 cups each)
Calories 339kcal
Ingredients
- 2 pounds ground beef (see note 1)
- 1 large onion peeled and diced (about 2 cups)
- 3 cups water
- 2 (15-ounce) cans kidney beans undrained (see note 2)
- 2 (14-ounce) cans diced tomatoes undrained
- 1 (14-ounce) can corn undrained
- 1 (4-ounce) can diced green chilies undrained
- 1 packet taco seasoning (see note 3)
- 1 (1-ounce) packet ranch dressing mix (see note 4)
- shredded cheese and sour cream, diced avocado, cilantro leaves, and tortilla chips, for serving
Instructions
- In a Dutch Oven or large stock pot over medium-high heat, cook ground beef and onion until browned, about 5 minutes. Drain well.
- Add water, beans, tomatoes, corn, and chiles. Stir in taco seasoning and ranch seasoning. Bring to a boil, reduce heat to medium-low, and simmer for 20 minutes.
- Serve your favorite toppings such as shredded cheese, sour cream, diced avocado, minced cilantro, and tortilla chips.
Video
Notes
- Ground beef: For a lighter soup, substitute ground turkey or chicken. For a vegetarian version, add an extra can or two of beans.
- Kidney beans: Substitute 3 cups cooked beans for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of kidney including pinto beans, black beans, or red beans.
- Taco seasoning: To DIY a packet's worth of homemade taco seasoning, whisk together 1 Tbsp. chili powder, 1 1/2 tsp. ground cumin, 3/4 tsp. paprika, 1/2 tsp. ground coriander, 1/4 tsp. cayenne pepper, and salt to taste (I like 1/2 tsp.). Add 1 tsp. cornstarch if you prefer a thickener in your taco seasoning.
- Ranch dressing mix: To DIY a packet’s worth of homemade ranch dressing mix, in a small bowl, whisk together 2 Tbsp. powdered buttermilk, 2 ½ tsp. dried parsley, 1 tsp. dried minced onion, 1 tsp. garlic powder, 1 tsp. onion powder, ½ tsp. dill weed, and salt (I like ¼ tsp.). Use immediately or store covered in the refrigerator.
- Yield: My easy Taco Soup recipe makes about 12 cups (3 quarts) of soup, enough for 8 hearty servings, 1 1/2 cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 1.5 cups | Calories: 339kcal | Carbohydrates: 28g | Protein: 21g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 520mg | Potassium: 688mg | Fiber: 6g | Sugar: 3g | Vitamin A: 128IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 4mg