I make this on repeat all fall. It started as a way to stretch taco night into something that would feed everyone twice, and now it’s the soup I reach for on the nights when I don’t have the energy to stand over a stove but still want something that tastes like it took effort. Everything goes into one pot: ground beef, two kinds of beans, corn, a can of tomatoes with green chilies. The trick that took mine from good to genuinely craveable was adding a packet of ranch seasoning alongside the taco seasoning, it rounds the flavor out in a way you can’t quite place. Set out bowls of toppings and let everyone build their own, it’s the closest thing to taco night without actually making tacos.
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning (or homemade blend: chili powder, cumin, paprika, garlic powder, oregano)
- 1 packet (1 oz) ranch seasoning mix
- 2 tablespoons tomato paste
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 can (15 oz) corn, undrained
- 1 can (14.5 oz) diced tomatoes with green chilies, undrained
- 1 can (8 oz) tomato sauce
- 2 cups beef broth
- Salt and pepper to taste
- Toppings: shredded cheddar, sour cream, sliced avocado, crushed tortilla chips, chopped cilantro, lime wedges
Instructions
- In a large pot or Dutch oven, brown the ground beef with the onion over medium heat, breaking it up as it cooks, about 6-8 minutes. Drain excess fat.
- Stir in the garlic, taco seasoning, ranch seasoning, and tomato paste, cooking for 1 minute until fragrant and the paste darkens slightly.
- Add the black beans, pinto beans, corn, diced tomatoes with chilies, tomato sauce, and beef broth. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
- Season with salt and pepper to taste. Ladle into bowls and let everyone add their own toppings.
Tip: The ranch seasoning alongside the taco seasoning is what separates this from a basic taco soup, it rounds out the flavor without tasting like ranch. This soup thickens as it sits, so thin it with a splash of extra broth when reheating leftovers. It also freezes well for up to 3 months.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Serves: 6
Nutrition (per serving, without toppings): 340 calories, 22g protein, 33g carbohydrates, 12g fat, 6g sugar, 8g fiber, 1,050mg sodium
Slow Simmered Taco Soup
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Ingredients
Method
- In a large pot or Dutch oven, brown the ground beef with the onion over medium heat, breaking it up as it cooks, about 6-8 minutes. Drain excess fat.
- Stir in the garlic, taco seasoning, ranch seasoning, and tomato paste, cooking for 1 minute until fragrant and the paste darkens slightly.
- Add the black beans, pinto beans, corn, diced tomatoes with chilies, tomato sauce, and beef broth. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
- Season with salt and pepper to taste. Ladle into bowls and let everyone add their own toppings.
