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Easy 20-Minute Ground Beef Taco Soup Recipe

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This easy 20-minute ground beef taco soup is a quick, one-pot meal packed with bold, smoky flavor. Perfect for busy weeknights, it uses simple pantry ingredients and tastes like it simmered all day.

Ingredients

Scale
  • 1 pound ground beef (80/20 is ideal)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 packet (1 ounce) taco seasoning
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) diced tomatoes with green chilies (undrained)
  • 1 can (15 ounces) tomato sauce
  • 2 cups beef broth (low-sodium)
  • 1 cup frozen corn kernels
  • Shredded cheddar cheese (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)
  • Sliced jalapeños (for topping)
  • Crushed tortilla chips (for topping)
  • Diced avocado (for topping)

Instructions

  1. Brown the beef: Place a large Dutch oven over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook for 4-5 minutes, stirring occasionally, until nicely browned and no longer pink.
  2. Sauté the aromatics: Add the diced onion to the pot with the browned beef. Cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Bloom the spices: Sprinkle the taco seasoning over the beef and onion mixture. Stir well to coat evenly and cook for about 1 minute until aromatic.
  4. Add the canned goods: Pour in the diced tomatoes with green chilies (undrained), tomato sauce, black beans, kidney beans, and frozen corn. Stir until well combined.
  5. Pour in the broth: Add the beef broth and stir to combine. Scrape the bottom of the pot to release any browned bits (deglaze).
  6. Simmer and season: Bring the soup to a gentle boil, then reduce heat to low. Cover and let simmer for 10 minutes. Taste and adjust seasoning with salt and pepper if needed.
  7. Serve and garnish: Ladle the soup into bowls. Top with shredded cheese, sour cream, fresh cilantro, and crushed tortilla chips. Serve hot.

Notes

Don’t skip browning the beef—it builds flavor. Use low-sodium broth and no-salt-added canned goods to control salt. The 10-minute simmer is crucial for flavor melding. For a thicker soup, mash half a can of beans before adding. Leftovers taste even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: taco soup, ground beef soup, easy soup recipe, 20-minute meal, weeknight dinner, one-pot meal, comfort food

Find it online: https://twinkletaste.com/easy-20-minute-ground-beef-taco-soup-recipe/