Taco night is always popular in my house, but sometimes I would rather put everything into one pot than prepare several bowls of toppings. That is how this ground beef taco soup earned a regular place on our dinner table.
It has seasoned ground beef, black beans, corn, bell peppers, and tomatoes in a rich broth. The flavor is similar to beef tacos, only served warm in a bowl with tortilla chips on the side. I usually add cilantro and a squeeze of lime, while the kids prefer shredded cheese and sour cream.
The whole meal takes about 40 minutes, and most of that time is simply letting the soup simmer. Leftovers keep well for lunch the next day, so I often make the full pot even when I know we will not finish it at dinner.
Ground Beef Taco Soup Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 2 tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 cups beef broth
- Salt and black pepper, to taste
- Fresh cilantro, for serving
- Lime wedges, for serving
- Tortilla chips, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon. Drain any excess grease.
- Add the onion, red bell pepper, and green bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the garlic, taco seasoning, and cumin. Cook for 30 seconds.
- Add the black beans, corn, diced tomatoes, tomato sauce, and beef broth. Stir everything together and bring the soup to a gentle boil.
- Reduce the heat to low, cover partially, and simmer for 15–20 minutes. Stir occasionally.
- Taste and season with salt and black pepper. Add a little more broth if you prefer a thinner soup.
- Spoon the soup into bowls and serve with fresh cilantro, lime wedges, and tortilla chips.
Tips
- Use mild, medium, or hot taco seasoning depending on how spicy you want the soup.
- Add chopped jalapeño or red pepper flakes for more heat.
- Ground turkey can be used instead of ground beef.
- Top each bowl with shredded cheese, sour cream, avocado, or crushed tortilla chips.
- Store leftovers in an airtight container in the refrigerator for up to four days.
Frequently Asked Questions
Is taco soup spicy?
This version is mild if you use regular taco seasoning. For more heat, add a chopped jalapeño, a pinch of cayenne pepper, or a can of diced tomatoes with green chilies.
Can I use a different type of bean?
Yes. Pinto beans, kidney beans, or a mixture of beans can replace the black beans. Drain and rinse canned beans before adding them to the soup.
Can I use ground turkey instead of ground beef?
Ground turkey works well in this recipe. Cook it in the same way as the beef, but you may need a little extra olive oil because turkey is usually leaner.
Can I make taco soup in a slow cooker?
Yes. Brown the ground beef first and drain the grease. Transfer it to the slow cooker with the remaining ingredients, then cook on low for 4–6 hours or on high for 2–3 hours.
How can I make the soup thicker?
Let the soup simmer uncovered for another 10 minutes. You can also mash some of the beans against the side of the pot and stir them back into the broth.
What can I serve with taco soup?
Serve it with tortilla chips, cornbread, warm tortillas, or a simple green salad. Shredded cheese, sour cream, avocado, cilantro, and lime also make good toppings.
How long does taco soup keep in the refrigerator?
Allow the soup to cool, then store it in an airtight container in the refrigerator for up to four days. Reheat it on the stove or in the microwave until hot.
Can I freeze ground beef taco soup?
Yes. Place the cooled soup in freezer-safe containers and freeze it for up to three months. Leave off the fresh toppings and add those after reheating. Thaw the soup overnight in the refrigerator before warming it on the stove.