Your weeknight just got a standing ovation. This taco soup is a 5-minute dump-and-simmer miracle that tastes like tacos threw a party in your bowl. One pot, zero drama, 100% slurps. Let’s do this.
Why This Recipe is Awesome
Because “what’s for dinner?” stops being a crisis. You literally open cans, brown meat, and walk away—dinner in 20 minutes. It’s cheaper than takeout, feeds a crowd (or your meal prep), and even your “I hate soup” kid begs for seconds. Taco Tuesday on any day? Yes please.
Ingredients You’ll Need
Pantry raid level: expert:
- 1 lb ground beef (or turkey—still slaps)
- 1 onion, diced (or 1 tbsp powder if you’re that lazy)
- 1 packet taco seasoning (store-bough or homemade, no judgment)
- 1 packet ranch dressing mix (the secret chef’s kiss)
- 1 can (15 oz) black beans, drained (or pinto—mix it up)
- 1 can (15 oz) kidney beans, drained (color pop!)
- 1 can (15 oz) corn, drained (or frozen—thaws in the pot)
- 1 can (10 oz) diced tomatoes with green chiles (Rotel = flavor bomb)
- 1 can (15 oz) tomato sauce (smooth operator)
- 2 cups beef broth (or water + bouillon—budget win)
- Toppings: shredded cheese, sour cream, Fritos, avocado, cilantro (the more, the merrier)
Step-by-Step Instructions
- Brown beef and onion in a large pot over medium. Break it up like you’re smashing tiny piñatas—5 minutes max. Drain grease if you’re fancy.
- Dump in taco + ranch packets. Stir 30 seconds—smells like a fiesta already.
- Add beans, corn, diced tomatoes, tomato sauce, broth. No need to drain Rotel—juice = flavor.
- Bring to a boil, then drop to simmer. Cover and chill for 15 minutes (or longer if you’re adulting).
- Ladle into bowls. Pile toppings like you’re building a nacho mountain. Crunch. Slurp. Repeat.
Common Mistakes to Avoid
- Draining everything: Keep the Rotel juice—free flavor, people.
- No toppings: Soup alone = meh. Fritos are non-negotiable.
- High heat simmer: Boils over faster than your group chat. Low and slow.
- Forgetting to taste: Ranch can sneak salt. Adjust before serving.
Alternatives & Substitutions
Vegetarian? Beyond meat crumbles + veggie broth. Still fire. Spicy? Add jalapeños or hot Rotel. IMO, cream cheese stirred in at the end = queso vibes. Gluten-free? Naturally. No ranch packet? 1 tbsp each: dill, garlic powder, onion powder, parsley.
FAQs
1. Can I make it in a slow cooker?
Yes! Brown the beef and onion first, then add everything to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
2. Can I make it vegetarian?
Absolutely! Skip the beef and use an extra can of beans or lentils. Swap in vegetable broth for a full vegetarian version.
3. How spicy is it?
It’s mild to medium. For less spice, use plain diced tomatoes instead of Rotel. For more heat, add chipotle peppers, jalapeños, or hot sauce.
4. Can I freeze Taco Soup?
Yes! It freezes beautifully for up to 3 months. Thaw overnight and reheat on the stove or in the microwave.
5. How long does it last in the fridge?
Store in an airtight container for up to 5 days. It tastes even better after the flavors meld overnight.
Related Recipes:
- 25 Ridiculously Easy Recipes for Kitchen Newbies | Quick & Tasty Beginner Meals
- Ultimate Classic Meatloaf: Mom-Approved Juicy Bliss
- Ultimate Chewy Chocolate Chip Cookies: Pure Bliss
- Irresistible Perfect Strawberry Shortcake: Summer Bliss
- Irresistible Bakery Pumpkin Muffins: Streusel Bliss
Final Thoughts
Congrats—you just made taco soup the easiest weeknight hero. It’s cheap, fast, and your family will fight over the pot. Make it tonight, watch the “can we have this again tomorrow?” texts roll in, and flex your zero-effort dinner crown. You’ve earned that extra dollop of sour cream. Now go soup-erstar! 🌮🥄
Ultimate Taco Soup
Ingredients
- 1 lb ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 1 can 15 oz black beans, undrained
- 1 can 15 oz fire-roasted corn, undrained
- 1 can 15 oz diced tomatoes with green chiles
- 2 cups vegetable or beef broth
- 2 tbsp tomato paste
- 1 tbsp taco seasoning
- Hot sauce to taste
Instructions
- Heat olive oil in a large pot over medium heat; sauté onion and garlic until softened.
- Add ground beef, season with salt and pepper, cook until browned.
- Stir in tomato paste and taco seasoning, cook 1-2 minutes.
- Add black beans, corn, diced tomatoes with chiles, and broth.
- Bring to a boil, then simmer for 10-15 minutes to let flavors meld and soup thicken slightly.
- Adjust seasoning with hot sauce and salt as desired.
- Serve hot, optionally garnished with shredded cheddar, sour cream, cilantro, and crushed tortilla chips.
