Taco Soup with Ground Beef
Hearty one-pot taco soup with ground beef, two kinds of beans, corn and tomatoes, seasoned from scratch and ready in 35 minutes.
29% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 25 min
- Serves
- 6
- Calories
- 415
- Protein
- 30 g
- Per serving
- $3.06
Why this recipe works
Taco soup is an open-the-cans kind of dinner, which is exactly why people love it. This version keeps that ease but seasons it from scratch, so it tastes like tacos rather than a seasoning packet.
- A homemade spice mix toasted in the pot tastes brighter than a packet and lets you control the salt.
- Draining the beef before the liquid goes in keeps the soup from turning greasy.
- Canned beans and tomatoes are already cooked, so a 15-minute simmer is all it needs to bring the flavors together.
Ingredients
To serve
You will need
- Large Dutch oven or soup pot
Method
Tap a step number to mark it done.
Brown the beef
Cook the beef and onion in the pot over medium-high heat, breaking up the meat, until browned with no pink left, 7 to 8 minutes. Drain off the fat.
Toast the spices
Add the garlic, chili powder, cumin, smoked paprika, oregano and salt and stir for 1 minute until fragrant.
Simmer
Add both kinds of tomatoes with their juices, the beans, corn and broth. Bring to a boil, then simmer uncovered for 15 minutes, stirring now and then.
Serve
Taste and add more salt if needed. Ladle into bowls and top with cheddar, sour cream, cilantro and a squeeze of lime.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Crushed tortilla chips add crunch. Add them at the table so they don't go soggy.
- For a thicker soup, mash a ladle of beans against the side of the pot before serving.
- It freezes well for up to 3 months. Leave off the toppings and reheat gently.
Nutrition per serving
415 calories
$3.06 estimated cost per serving
Where the calories come from
| Protein | 29% of calories | 30 g |
|---|---|---|
| Carbs | 31% of calories | 32 g |
| Fat | 41% of calories | 19 g |
| Fiber | 6 g | |
| Sodium | 1280 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What's the difference between taco soup and tortilla soup?
Taco soup is thick with ground beef, beans and corn, seasoned like taco filling. Tortilla soup has a thinner chile-tomato broth, usually with chicken, and is topped with crisp tortilla strips.
Can I use a taco seasoning packet instead?
Yes. Use one 1-ounce packet in place of the chili powder, cumin, paprika, oregano and salt. Packets are salty, so taste before adding any more.
Can you make taco soup in a slow cooker?
Yes. Brown and drain the beef first, then add everything to the slow cooker and cook on low for 6 hours or high for 3.
