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Best 30-Minute Ground Beef Taco Soup Recipe

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A quick and hearty taco soup made with ground beef, beans, corn, and bold spices, ready in just 30 minutes. Perfect for busy weeknights when you need a satisfying meal fast.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 packet (1 ounce) taco seasoning
  • 1 can (15 ounces) diced tomatoes with green chiles (Rotel recommended)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) corn kernels, drained
  • 1 can (15 ounces) tomato sauce
  • 2 cups beef broth (low-sodium preferred)
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • Salt and black pepper to taste
  • For serving (optional): shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, tortilla chips or crushed corn chips, lime wedges

Instructions

  1. Place a large Dutch oven or heavy-bottomed pot over medium-high heat and add olive oil. Once shimmering, add ground beef. Break it apart and cook undisturbed for 3 minutes to develop a brown crust, then stir and cook until no pink remains, about 5-6 minutes. Drain excess fat if needed.
  2. Reduce heat to medium. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle taco seasoning, chili powder, and cumin over the beef and onion mixture. Stir well and cook for 1 minute to bloom the spices.
  4. Pour in tomato sauce, diced tomatoes with green chiles (undrained), and beef broth. Stir, scraping up any browned bits from the bottom of the pot.
  5. Stir in drained black beans, kidney beans, and corn. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes.
  6. Taste and adjust seasoning with salt and pepper as needed. Add extra heat with cayenne or hot sauce if desired.
  7. Serve immediately with desired toppings.

Notes

For a thicker soup, mash half the beans before adding or simmer uncovered an extra 10 minutes. For a creamier version, stir in 4 ounces of cream cheese at the end. Leftovers keep well in the refrigerator for up to 5 days and can be frozen for up to 3 months.

Nutrition

Keywords: taco soup, ground beef taco soup, 30-minute taco soup, easy taco soup, weeknight dinner, quick soup

Find it online: https://cookluma.com/best-30-minute-ground-beef-taco-soup-recipe/