Taco soup is the one meal my family asks for over and over. I always have ingredients on hand to make this soup and love that I can get in the table in a jiffy. If you’re looking for quick meal inspiration for busy nights, you will love this recipe!
Delicious Taco Soup Recipe – Our Family’s Favorite Go-To Meal
I try to always keep ingredients on hand for a couple meals – my go-to meals – which can mean the difference between take-out pizza or a home-cooked meal. One of my go-to meals is Taco Soup – I’m sure you’ve heard of it. Everyone loves it. It’s quick and easy. The ingredients are easy to keep! And I can cook it in a pinch (as long as I have beans in my freezer).
It is a “open can and dump” meal. Now that I don’t use much canned food it’s a bit less convenient, but as long as my freezer is well stocked, it still makes a delicious go-to meal. If you don’t like to use canned food, you can still make Taco Soup, with this easy recipe that doesn’t use cans!
Another reason we love this recipe is it an so easy, even your kids can help! All of my kids know how to make this soup – yay for quick week night meals made by kids!
Want to easily cook dried beans for this soup using y0ur instant pot? Learn to cook perfect dried instant pot beans here. You can also make your own taco seasoning following this easy recipe and learn how to easily can crushed tomatoes here!
How to make this taco soup:
Brown ground beef and drain. Make sure the beef is cooked all the way through to 160 degrees.
Add corn, tomatoes, beans, and spices. Bring to a boil. We use homemade taco seasoning and homemade ranch dressing seasoning as well. If you don’t want to make your own, simply use the pre-made mix packets. We use the equivalent of three taco seasoning packets because we like a little more spice. We use the equivalent of one ranch dressing packet in this recipe.
Reduce heat and simmer for 20 minutes. That’s it!
Instead of store bought canned food, I use two quarts home-canned crushed tomatoes, frozen corn, and beans that I cook in bulk and freeze in large quantities.
Served with homemade corn bread and a salad, I love that I can have this easy to prepare and delicious meal on the table in under 30 minutes! Yum YUM!!
- 1 1/2 pounds ground beef
- 48 ounces crushed tomatoes (I used one quart home-canned)
- 6 cups beans, any combination of kidney, red, or black (the equivalent of 3 cans), undrained
- 4 cups corn
- 4-6 tablespoons taco seasoning (equivalent to 2-3 taco seasoning packets)
- 1 tablespoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon ground mustard
- 1/4 teaspoon ground pepper
- Shredded cheddar cheese
- Organic tortilla chips
- Sliced jalapeños or banana peppers
- Sour cream
- Brown the ground beef. Make sure to cook it thoroughly, until beef is completely brown and the internal temperature has reached 160 degrees.
- Dump tomatoes, beans, corn into the pot after the ground beef is cooked.
- And seasoning, and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Garnish with your choice of extras.
Amount Per Serving: Calories: 468Total Fat: 15gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 64mgSodium: 1442mgCarbohydrates: 59gFiber: 12gSugar: 22gProtein: 31g
Nutritional data is not always correct.
If you liked this taco soup recipe, you might like these recipes too:
Our Favorite Taco Meat – freezer friendly recipe
Instant Pot Chili made with Dried Beans
Having ingredients for go-to meals on hand helps me keep my grocery budget low and healthy food in our bellies. Do you have a go-to meal? I’d love to know what it is.