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Easy 30-Minute Taco Soup with Ground Beef

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This quick and easy taco soup comes together in just 30 minutes with simple pantry ingredients like ground beef, canned tomatoes, beans, and corn. It’s a hearty, crowd-pleasing weeknight dinner that tastes like it simmered all day.

Ingredients

Scale
  • 1 lb (450g) ground beef (85/15 lean)
  • 1 packet (about 1 oz / 28g) taco seasoning
  • 2 cans (14.5 oz / 411g each) diced tomatoes with green chiles (e.g., Rotel), undrained
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) sweet corn, drained
  • 2 cups (480ml) low-sodium beef broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) olive oil
  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, crushed tortilla chips, lime wedges

Instructions

  1. Heat the oil. Place a large pot or Dutch oven over medium-high heat and add 1 tablespoon of olive oil. Heat until shimmering, about 30 seconds.
  2. Sauté the onion and garlic. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Brown the ground beef. Add the ground beef to the pot and break it into small crumbles with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until no longer pink. Drain excess fat, leaving about 1 tablespoon in the pot.
  4. Add the taco seasoning. Sprinkle the entire packet of taco seasoning over the beef mixture. Stir well to coat evenly and cook for 1 minute, stirring constantly, to toast the spices.
  5. Pour in the tomatoes and broth. Add both cans of diced tomatoes with green chiles (undrained) and the beef broth. Stir, scraping the bottom of the pot to release any browned bits.
  6. Add the beans. Drain and rinse the black beans, then add them to the pot. Stir to combine.
  7. Bring to a boil, then simmer. Increase heat to high and bring the soup to a boil (about 3-4 minutes). Reduce heat to medium-low and simmer uncovered for 10 minutes.
  8. Add the corn. Stir in the drained corn and cook for 2 more minutes. Taste and adjust seasoning with salt and a squeeze of lime juice if desired.
  9. Serve immediately. Ladle into bowls and top with desired toppings such as shredded cheese, sour cream, diced avocado, cilantro, crushed tortilla chips, and lime wedges.

Notes

For best flavor, brown the beef properly until it’s crispy on the edges. Add corn at the end to keep it sweet and crunchy. Use low-sodium broth to control saltiness. Let the soup rest for 5-10 minutes before serving for better flavor melding. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: taco soup, ground beef, 30-minute meal, weeknight dinner, easy soup, one-pot meal

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