This Taco Soup with Ground Beef is ready in just 25 minutes and hits the perfect balance between hearty comfort food and a true, cozy soup (not just a chili in disguise!). It's absolutely packed with flavor, genuinely budget-friendly, and easily customizable. Plus it tastes just as good when made ahead or frozen, making it perfect for busy weeknights or quick lunches. I'll even share a slow cooker variation!
This recipe is one of my personal favorites in our collection of One Pan Dinner Recipes! Serve it as is, or top it with creamy sour cream, shredded cheese, and fresh avocado!
This taco soup is one of those easy ground beef dinners that works year-round. It's quick enough for busy weeknights, but it also is great as a Game Day Recipes option or when feeding a crowd. The best part? It is a a whole family favorite.
This isn't tortilla soup, and it is definitely not chili! It is a true soup! For something thicker, try our Carroll Shelby Chili recipe.
We love Mexican food around here, whether it is a Creamy Mexican Salad (great served alongside this soup), crazy good Chicken Fajitas, or Dutch Oven Carnitas. Our Roasted Tomatillo Salsa or Tomatillo Enchilada Sauce are always a big hit!
Why this recipe is great
- It is quick! From prep time to cook time, and even the amount of dishes, this one keeps it minimal. Absolutely perfect for weeknight dinners!
- Budget-friendly! It's hearty, filling and doesn't cost to make. Most likely you already have most of the ingredients on hand.
- Stores well! Go ahead and make a double batch - one for now and one for the freezer for a night when time is extra short.
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Taco soup ingredients
This recipe only requires a few ingredients that are pantry staples! A true budget- friendly recipe, but here are a few noteworthy tips.
- Ground beef: Lean ground beef (90/10) is our preference because it has just enough fat without being overly greasy. If you use a fattier hamburger meat, be sure to drain it really well before finishing the soup.
- Onion: White onion or yellow onion work well in this recipe - use whatever you have on hand.
- Jalapeno: If you want to mellow out the spiciness, remove the ribs and the seeds before dicing.
- Spices: Chili powder, cumin, smoked paprika, and dried oregano for a classic flavor profile with more depth than a store-bought taco seasoning packet.
- Salt: we prefer kosher salt, but adjust to taste.
- Beans: Black beans provide some fiber and volume. We drain and rinse them so that the spices really shine.
- Broth: Beef broth keeps the base deep and flavorful.
- Tomatoes: Fire-roasted tomatoes add that smoky, blistered flavor you can't get from regular tomatoes.
Helpful kitchen tools
How to make taco soup with ground beef
Four simple steps to having Mexican taco soup ready in a flash.
Start by grabbing a large dutch oven or 8 quart pot and cooking the ground meat until most of the pink is gone. It is important to break up the meat into really small pieces for the best texture. Our favorite tool is this meat chopper, but a spatula works as well.
Add in the chopped onion and jalapeno, cooking for an additional 3-4 minutes. The onions will soften and begin to turn translucent.
At this point, drain any excess liquid from the pot. We like to use paper towels to soak it up, but you can also use a large spoon to scoop it out.
Add in all the spices and salt along with the fresh garlic. Cook for one minute, stirring regularly.
Add in the broth, fire-roasted tomatoes, and beans. Stir really well and bring to a boil over high heat, then reduce to a simmer for 10-15 minutes to allow the components to come together and meld.
Hint: Cooking the spices in the juices and fat of the meat is called blooming. It creates a reaction that intensifies the flavors. It is one of the simplest but more powerful tips whenever using dried spices and herbs. Don't skip this step!
Variations and substitutions
The great thing about this soup is that it is really flexible. Using what you have on hand or what you prefer is perfect!
- Swap out the ground beef for ground turkey.
- Serranos have a great flavor, but generally have more heat. So if you want to up the spiciness level, these are the peppers to use.
- Chicken broth can be used in place of beef broth, but it won't have quite the same depth.
- Mexican stewed tomatoes or tomatoes with green chilis can be used, but they will change the flavor a bit.
- Smoked chipotle chili powder will add a smokier edge and spicier flavor to the broth.
- Pinto beans or even kidney beans can be used in place of the black beans.
- If you want a thicker soup, leave out about a cup of the broth.
- For a chunkier texture, don't blend the tomatoes before adding them.
- For a creamy version, stir in ½ cup of heavy cream or sour cream. The sour cream could be stirred in with some broth first to thin it and then add it to the soup.
- A big handful of cheese stirred in at the end would make for a cheesy variation.
- Add 1 cup frozen or canned corn if desired.
- Toss in 4 oz can of diced green chilis for added flavor.
Toppings for taco soup
- Sour cream adds a creaminess but also a tanginess.
- Colby jack, pepper jack, or cheddar cheese are all delicious options.
- Chopped white onion, red onion or green onions add a freshness.
- Lime juice brings a brightness and punch.
- Diced avocado adds a creaminess.
- Tortilla chips or corn chips add a satisfying crunch.
- Fresh cilantro is a nice fresh herby flavor.
How to store
To store leftovers, allow the soup to cool before adding it to an airtight container. Store in the refrigerator for up to 5 days. Keep the toppings stored separately.
To freeze, pop the cooled container of soup in the freezer. It can be stored in the freezer for up to 6 months as long as it is airtight. As a note, this is absolutely delicious after freezing! I highly recommend for meal prep or just stashing one for a future dinner.
FAQs
The best beans for taco soup are black beans, pinto beans, or kidney beans. Although cannelloni or navy beans would work as well. I would stay away from chili beans because they are pre-seasoned and will change the flavor of the soup.
Yes! Soup recipes made with ground beef are perfect for the slow cooker. Once the meat is cooked and the spices are bloomed, place the meat mixture in the slow cooker, add in the broth, beans, and tomatoes. Stir and cook on low for 5-6 hours.
To make ahead, cook the soup until the simmering step, then let it cool to room temperature and place in the refrigerator. Most of the toppings can be prepped early too, but save the cilantro and avocado for right before serving since they do not hold up as well.
Tips & tricks
- Really break up the meat well for the best texture.
- If you like a chunkier tomato texture, the tomatoes can be left un-blended.
- One of the best tips is to cook the spices with the meat mixture for a minute before adding in the liquid. This blooms the spices and intensifies its flavor.
More ground meat recipes
Looking for other recipes like this? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
25 Minute Taco Soup with Ground Beef (Flavorful!)
Equipment
- Dutch oven or large pot
- Meat chopper or spatula
Ingredients
- 1.5 lbs ground beef 90/10
- 1 small onion diced (¾ - 1 cup)
- 2 jalapenos diced (remove seeds for less spice if wanted, but I leave them)
- 1 tablespoon garlic minced
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 15 ounce can black or pinto beans drained and rinsed
- 4 cups 32 oz beef broth (chicken broth can be used, but beef will have heartier flavor)
- 2 14 oz cans fire roasted tomatoes (blended until mostly smooth with an immersion blender)
- Optional toppings: shredded cheese: pepper jack or cheddar, sour cream, avocado, chips, lime juice, cilantro
Instructions
- Heat a large dutch oven or pot on the stove over medium-high heat. Once hot, add the ground beef and cook for 4-5 minutes, crumbling well with a ground meat chopper or spatula, until mostly cooked through.1.5 lbs ground beef
- Add the onions and jalapenos. Cook for another 3-4 minutes, continuing to break up the meat, until the beef is fully cooked.1 small onion, 2 jalapenos
- Tilt the pot forward and use paper towels gripped in a pair of tongs to soak up the extra grease, if needed.
- Add the garlic and all the seasonings. Cook for 1 minute, stirring well to let the flavors deepen.1 tablespoon garlic, 1 tablespoon chili powder, 2 teaspoon cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon kosher salt
- Add the beans, broth, and tomatoes. Increase the heat to high and bring to a boil. Once boiling, reduce to a simmer and cook for 10-15 minutes to let the flavors develop.1 15 ounce can black or pinto beans, 4 cups 32 oz beef broth , 2 14 oz cans fire roasted tomatoes
- Serve with toppings.Optional toppings: shredded cheese: pepper jack or cheddar, sour cream, avocado, chips, lime juice, cilantro
Notes
- Really break up the meat well for the best texture.
- If you like a chunkier tomato texture, the tomatoes can be left un-blended.
- One of the best tips is to cook the spices with the meat mixture for a minute before adding in the liquid. This blooms the spices and intensifies it's flavor.
- Swap out the ground beef for ground turkey.
- Serranos have a great flavor, but are generally have more heat. So if you want to up these spiciness level, these are the peppers to use.
- Chicken broth can be used in place of beef broth, but it won't have quite the same depth.
- Mexican stewed tomatoes or tomatoes with green chilis can be used, but they will change the flavor a bit.
- Smoked chipotle chili powder will add a smokier edge and spicier to the broth.
- Pinto beans or even kidney beans can be used in place of the black beans.
- If you want a thicker soup, leave out about a cup of the broth.
- For a chunkier texture, don't blend the tomatoes before adding them.
- For a creamy version, stir in ½ cup of heavy cream or sour cream. The sour cream could be stirred in with some broth first to thin it and then add it to the soup.
- A big handful of cheese stirred in at the end would make for a cheesy variation.
- Add 1 cup frozen or canned corn if desired.
- Toss 4 oz can of diced green chilis for added flavor.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
If you're looking for a super quick and comforting meal, this recipe is perfect!