Taco soup is a crowd-pleaser and a go-to meal in my household. It’s hearty, flavorful, and incredibly easy to make. Packed with ground beef, beans, tomatoes, and spices, this recipe delivers all the bold flavors of tacos in a cozy soup form. Whether you’re serving it for a quick weeknight dinner or at a gathering, it’s always a hit!
Ingredients:
- 1 lb ground beef (I prefer using 93% lean)
- ½ onion, chopped
- 1 garlic clove, minced
- 1 green bell pepper, chopped
- 1 (15 oz) can crushed tomatoes
- 1 (15 oz) can pinto beans, drained
- 1 (15 oz) can black beans, drained and rinsed
- 2 ½ cups beef broth
- 1 (15 oz) can whole kernel corn, drained
- 1 (10 oz) can Rotel diced tomatoes and green chiles
- 1 (1 oz) packet ranch dressing mix
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- 1 teaspoon ground coriander
Instructions:
- Cook the Beef: In a 4-quart Dutch oven or large pot, brown the ground beef over medium heat. Add the chopped onion, minced garlic, and green bell pepper, cooking until softened, about 5-7 minutes.
- Combine Ingredients: Stir in the crushed tomatoes, Rotel diced tomatoes with green chiles, pinto beans, black beans, and corn. Mix well to ensure everything is evenly distributed.
- Add Seasonings & Broth: Pour in the beef broth and add the taco seasoning, ranch dressing mix, cumin, and coriander. Stir until well combined.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 30 minutes, stirring occasionally to blend the flavors.
- Serve & Enjoy: Ladle the taco soup into bowls and serve with your favorite toppings like shredded cheese, sour cream, tortilla chips, or cilantro.
Pro Tip:
Make it your own by adding extra vegetables, or spice it up with jalapeños if you like a little more heat!