Easy Taco Soup Recipe
Taco soup is one of the absolute easiest and tastiest soups you can make! If you’ve never tried this recipe in your household, I guarantee it will become a regular favorite. One, your family will love it because this hearty version of tacos is so full of flavor, so filling, and is a great change from the same old Taco Tuesday. Two, you will love it because it is ridiculously easy… you literally just dump all of the ingredients in a pot with browned beef and onions and let it cook!
And by the way, this recipe is part of a monthly “Budget Friendly Recipes” blog hop hosted by Marty at A Stroll Thru Life. Make sure and scroll down to the bottom for the links for what all of my blog friends are sharing this month.
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Ingredients for taco soup.
- 1 Pound Ground Beef
- 1 Cup Chopped Onion
- 3 Cans of Tri-Color Beans or 1 Can each of Kidney Beans, Pinto Beans, and Black Beans
- 1 Can Rotel Tomatoes (with your preferred spice level)
- 2 Cans Petite Diced Tomatoes
- 1 Package Taco Seasoning
- 1 Package Ranch Salad Dressing Mix
How to make taco soup on the stovetop.
Step 1: Cook the ground beef and onions and then drain the fat. (This meat chopper tool breaks the meat up so nicely!)
Step 2: Dump the cans of beans and tomatoes into the pot, liquid and all. Add the taco seasoning and ranch packets.
Step 3: Stir it all up and let the soup simmer for about an hour. That’s it!
It’s also minimal mess since you cook it all in one pot. The stovetop is the method I prefer but not the only option for this versatile meal…
Taco soup cooking times in a crockpot and Instant Pot.
Crockpot: Brown beef and onions together and drain the excess grease. Add it and the rest of the ingredients to the slow cooker, stir and cook on low for 4-5 hours.
Instant Pot: Brown the beef and onions together on the saute mode then drain the excess grease. Add the rest of the ingredients to the pot, stir and cover. Cook on high pressure for 10 minutes and then do a quick release.
Options and toppings for taco soup.
- Corn. Most people add corn to taco soup…it does make it “pretty” but my family prefers it without. If you do use canned corn, I suggest draining the liquid off of just this canned ingredient.
- Substitute shredded chicken for the beef.
- Serve it over or with corn or tortilla chips.
- Top it with shredded cheese, green onions, sour cream, a slice of avocado, and even a lime wedge.
I hope you enjoy this recipe as much as my family does! Make sure to check out all of the delicious recipes in today’s recipe blog hop from my blog friends below!!
Virginia Sweet Pea | CitrineLiving | A Stroll Thru Life
LouLou Girls | Not Entirely Average
| Southern Home and Hospitality
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Easy Taco Soup Recipe
- 1 pound ground beef
- 1 cup chopped onions
- 3 (15 oz.) cans tri beans OR 1 can each of kidney, pinto, and black beans
- 1 (10 oz.) can rotel tomatoes
- 2 (14.5 oz.) cans petite diced tomatoes
- 1 (1.25 oz.) package taco seasoning
- 1 (1 oz.) package ranch salad dressing mix
- Brown the ground beef and onions in a large dutch oven.
- Drain the excess fat.
- Add the beans, tomatoes, (liquid from cans included) taco seasoning, and ranch dressing mix and simmer on the cooktop over low heat for about an hour. See additional instructions above for cooking in a crockpot or Instant Pot.
- Serving options: Ladel over tortilla or corn chips in a bowl. Top with green onions, sour cream, shredded cheese, avocado slices, and/or a lime wedge.
Bet it tastes amazing, also know the sodium is over the top!!
Sounds and looks yummy. Definitely opt for the low sodium taco seasoning and maybe use half a package.