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If you need a quick, cozy meal that the whole family will love, this taco soup has you covered. It’s full of bold flavor, takes just 30 minutes, and uses pantry staples you already have on hand. Whether it’s a busy weeknight or a chilly weekend, this one’s always a hit at the table.
Why you’ll love this Simple Taco Soup Recipe
If you’ve been around here for a while, you know I’m all about easy recipes. This is one of those dinners that comes together quickly and is on the table in 30 minutes. And still tastes like you put in the effort, which is always a win for busy nights.
When I’m developing recipes, flavor is always at the front of my mind. That’s why I like to start with chopped onion and garlic. They add a freshness and depth you just can’t get from a packet alone. I actually keep both in my freezer to make things even simpler. So don’t let a few extra ingredients hold you back. These staples are easy to keep on hand and make a significant difference in the final dish.
Here’s what makes it a keeper:
❥ Quick and easy to make: Ready in about 30 minutes with simple ingredients you probably already have. It can also go in the crock pot if you want!
❥ Big flavor with little effort: Taco and ranch seasonings bring bold flavor, while fresh (or frozen) onion and garlic add depth.
❥ Family-friendly and filling: Hearty ground beef, beans, and corn make it a complete, satisfying meal.
❥ Great for leftovers or meal prep: Tastes just as good the next day and freezes well for busy weeks.
NikkiTaco Soup Recipe Ingredients
- Ground beef: adds hearty flavor and makes the soup filling and satisfying.
- Yellow onion: optional, but gives a touch of sweetness and depth when cooked with the beef.
- Garlic: brings warm, savory flavor and enhances all the seasoning in the soup.
- Taco seasoning: delivers bold, classic taco flavor with no extra prep.
- Ranch seasoning mix: adds a savory, slightly creamy note that makes the broth extra comforting.
- Crushed tomatoes: create a rich, flavorful base with a slow-simmered taste.
- Green chiles: add mild heat and a little tang without overpowering the soup.
- Kidney beans and black beans add texture and make the soup hearty and protein-rich.
- Corn: adds sweetness and a bit of crunch, fire-roasted corn will add a subtle smoky flavor.
- Beef broth: deepens the overall flavor and ties everything together.
- Salt and black pepper: used to balance and finish the soup; adjust to taste based on the seasoning blend.
How To Make Simple Taco Soup
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Brown the beef and onion
In a large soup pot over medium-high heat, cook the ground beef and diced onion until the beef is fully browned and the onions are soft and translucent. Drain excess fat if needed.
Step 2 | Add garlic
Stir in the minced garlic and cook for about 1 minute until fragrant.
Step 3 | Layer in Seasonings and Broth
Add taco seasoning, ranch seasoning mix, crushed tomatoes, green chiles, kidney beans, black beans, corn, and beef broth.
Then taste and season with salt and black pepper. Adjust if needed.
Step 4 | Simmer the soup
Bring everything to a low boil, then reduce the heat to low (you want a nice, gentle simmer to develop the flavor in a short amount of time).
Cover and simmer for 20 to 30 minutes, stirring occasionally.
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Step 6 | Serve and garnish
Ladle into bowls and top with cheese, sour cream, avocado, tortilla strips, jalapeños, or your favorite toppings.
How to Make Taco Soup in the Crockpot
If you want a set-it-and-forget-it meal, this is perfect to cook while you’re out for the day:
Brown the ground beef and onion in a skillet over medium-high heat until the beef is fully cooked and the onions are soft. Drain any excess fat, then transfer everything to your slow cooker.
Add the garlic, taco seasoning, ranch mix, crushed tomatoes, green chiles, both beans, corn, beef broth, salt, and pepper. Stir to combine, cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until hot and flavorful.
Variations and Substitutions
- More heat: Add chopped jalapeños or hot Rotel instead of green chiles.
- Vegetarian: Swap beef for plant-based crumbles or extra beans.
- Spice upgrade: Stir in 2 taco seasoning packets instead of one.
- Creamy version: Swirl in a little cream cheese or sour cream at the end.
Recipe FAQs
Yes! Just check that your taco and ranch seasonings are labeled gluten‑free.
Mild to medium (my granddaughter eats it). This will all depend on your seasoning and Rotel; you can punch it up with jalapeños or a hotter Rotel if you like heat.
What to Serve With Taco Soup with Ground Beef
This taco soup is hearty on its own, but pairs really well with a few simple sides. Try it with buttery cornbread muffins or a skillet of cornbread. A crisp cilantro lime slaw or a fresh green Mexican salad adds a nice contrast. If you’re feeding a hungry crowd, cheesy garlic breadsticks or crispy green chile bread on the side make it extra satisfying.
More Delicious Recipes to Try
- Best Chicken Tortilla Soup Recipe – A bold and comforting soup with tender chicken, tortilla strips, and all your favorite toppings.
- Spanish Bean Soup (Garbanzo Bean Soup) – A cozy, flavorful soup with garbanzo beans and chorizo — hearty and perfect for cooler days.
- Taco Spaghetti – A fun twist on taco night that combines ground beef, pasta, and cheesy taco flavor in one family-friendly dish.
- Cheesy Chicken Enchiladas – Loaded with creamy sauce, tender chicken, and melted cheese — a reader favorite that never disappoints.
- White Chicken Chili with Corn – A creamy, comforting chili with a kick of heat and the sweetness of corn — like a warm bowl of comfort with a Southwestern twist.
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Taco Soup
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Equipment
Ingredients
- 1 pound lean ground beef
- ⅓ cup diced yellow onion - optional
- 3-4 cloves garlic - minced
- 1 ounce taco seasoning - (Old El Paso or Kinder's are my favorite store bought)
- 1 ounce ranch seasoning mix - dry (I love Kinder’s brand in this soup)
- 28 ounces - crushed tomatoes
- 4 ounce green chiles
- 15 ounce can kidney beans
- 15 ounce can black beans
- 12 ounces frozen fire-roasted corn - or 15-ounce can fire-roasted or plain corn, drained
- 2 cups beef broth
- ½ teaspoon black pepper
- ½ teaspoon salt - or to taste – adjust based on taste and taco seasoning
- shredded mexican blend or cheddar cheese
- sour cream
- diced or sliced avocado
- tortilla chip strips or fritos
- cilantro
- pickled or or fresh sliced jalapeños
Instructions
- To a large dutch oven or soup pot, over medium-high heat, add the ground beef and diced onion. Cook until the beef is fully browned and onions are translucent. If needed, drain the excess fat from the pot.
- Add the minced garlic to the ground beef and saute for 1 minute.
- Add in taco seasoning, crushed tomatoes, green chiles, kidney beans, black beans, corn, beef broth, black pepper, and salt (to taste).
- Bring to a low boil, then reduce heat, cover and simmer for 20-30 minutes, stirring occasionally, before serving.
- Garnish with desired toppings.
Notes
Slow Cooker Instructions:
To make this in the crock pot, start by browning the ground beef and onion in a skillet over medium-high heat until the beef is cooked through and the onions are soft. Drain any excess fat, then transfer the mixture to your slow cooker. Add the garlic, taco seasoning, ranch seasoning, crushed tomatoes, green chiles, kidney beans, black beans, corn, beef broth, black pepper, and salt. Stir everything together, cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours until heated through.Want to Save this Recipe?
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