TACO SOUP RECIPE WITH GROUND BEEF EASY DINNER IDEA Recipe

I whipped up a one pot taco soup with just six pantry staples and ground beef, making this 6 Ingredients Or Less Dinner a fast, no fuss answer for busy weeknights.

I love a shortcut supper that still tastes like I cared. This taco soup with ground beef and black beans comes together fast and somehow tastes way better than it should.

With only six ingredients it feels almost like magic, and it fits my whole weeknight vibe when I have zero patience. Between a 6 Ingredients Or Less Dinner mindset and my guilty habit of calling it a Taco Soup Recipe Easy, this bowl always wins.

It’s bold, messy, a little unexpected, and makes people ask for seconds even when I say I barely did anything. I wont spoil everything here, but youll want to make it again.

Ingredients

• Ground beef gives rich protein and savory depth, adds fat and hearty comfort to soup.
• Taco seasoning brings spice and warmth, lots of sodium so taste as ya go.
• Tomatoes add brightness and mild acidity, vitamin C and a bit of fiber.
• Black beans pack plant protein and fiber, they’re filling and earthy in flavor.
• Corn gives sweet pop and starch, adds carbs and a pleasant crunchy texture.
• Beef broth rounds the soup with savory umami and salts, keeps things balanced.

Ingredient Quantities

• 1 lb ground beef
• 1 (1 oz) packet taco seasoning
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can black beans
• 1 (15 oz) can corn
• 2 cups beef broth

How to Make this

1. Heat a large pot over medium high heat. Add 1 pound ground beef, break it up with a wooden spoon and cook until browned and no pink remains, about 6 to 8 minutes. Dont forget to scrape the bottom so those browned bits stay in the pot for flavor.

2. Drain off most of the fat, leaving a tablespoon or so if you want extra richness.

3. Sprinkle the 1 ounce packet of taco seasoning over the beef. Pour in about 1/2 cup of the 2 cups beef broth and stir well to dissolve the seasoning, scraping up any stuck bits.

4. Add the entire 1
4.5 ounce can diced tomatoes with their juices, the 15 ounce can black beans (drained and rinsed), and the 15 ounce can corn (drained).

5. Pour in the remaining beef broth so you have roughly 2 cups total in the pot. Give everything a good stir.

6. Bring the soup to a gentle boil, then lower the heat and simmer uncovered for 10 to 15 minutes so the flavors meld. If you want a thicker texture, mash about a cup of the beans against the side of the pot with your spoon.

7. Taste and adjust seasoning if needed. Taco seasoning can be salty so taste before adding extra salt.

8. Serve hot. Top with cheese, sour cream, cilantro or crushed tortilla chips if you like, or just enjoy it plain.

Equipment Needed

1. Large pot (5 to 6 qt), big so it wont boil over
2. Wooden spoon, to break up the beef and scrape the bottom
3. Slotted spoon or fat skimmer, to remove most of the fat from the pot
4. Colander or fine mesh strainer, to drain and rinse the beans and corn
5. Can opener, for the canned tomatoes, beans and corn
6. Measuring cups, especially a 1/2 cup and a 2-cup measure
7. Ladle or large serving spoon, for stirring and serving
8. Cutting board and knife, if you wanna chop cilantro or other toppings

FAQ

TACO SOUP RECIPE WITH GROUND BEEF EASY DINNER IDEA Recipe Substitutions and Variations

• Ground beef: swap for ground turkey or chicken, they’re leaner and cook quicker; or use plant-based crumbles for a meatless version, just brown like beef.
• Taco seasoning packet: make your own with 2 tsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp oregano and salt to taste, or use fajita seasoning if that’s what you got.
• Black beans: pinto beans or kidney beans work fine, or use a can of chickpeas for a different texture, drain and rinse canned beans to control sodium.
• Beef broth: substitute chicken or vegetable broth, or dissolve 1 beef bouillon cube in 2 cups hot water if you dont have broth handy.

Pro Tips

1. Brown the meat till it gets those deep little crusty bits and dont rinse the pan, use a splash of broth or a bit of beer to loosen them and stir it back into the pot, it makes the whole thing taste way richer.

2. Be careful with extra salt, taco seasoning is often already salty so taste first, if it ends up too salty a squeeze of lime or a teaspoon of sugar will balance it way better than more water.

3. Want a thicker, creamier bowl without changing flavors? Stir in a tablespoon of corn masa mixed with a little water near the end, or use an immersion blender on a cup of the soup and then mix it back in for body and silkiness.

4. This actually tastes better the next day, so make ahead and store in airtight containers, freeze in single portions for quick meals and when reheating add a small splash of broth to bring the texture back to life.