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.

This post contains Amazon and other affiliate links for your convenience. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission, at no extra charge to you. I only recommend products that I love or would purchase for myself. See my full disclosure here.

• 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

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…

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.

• 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

As always, I appreciate your visit, comments, and shares here! And don’t forget to subscribe for updates to keep in touch and to follow along with me on Pinterest, Instagram, and Facebook!!

Remember to pin this to your Pinterest Recipe and Soup boards to refer to later. You can FOLLOW ME ON PINTEREST and see all of my pins plus lots of other inspiring ones that I’ve found and pinned!

Pin this for reference later: