Ground Beef Taco Soup Recipe

A generous one-pot soup with toppings for everyone

Brown, combine, and let the pot simmer

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This ground beef taco soup recipe turns two pounds of lean ground beef and a shelf full of hearty pantry ingredients into a generous pot for 12. Everything comes together in one Dutch oven, leaving plenty of room at the table for each person to finish a bowl in a favorite way.

The rhythm is simple and useful on a busy cooking day: chop first, brown the meat, drain the excess oil, add the canned ingredients and seasonings, then give the soup 45 minutes to one hour over low heat. While it simmers, the toppings can be prepared and set out for family or friends. That makes the last few minutes about gathering bowls and spoons instead of rushing between the stove and cutting board.

Prepare the onions, tomatoes, and opened cans

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Use a kitchen scale to portion the beef. With a chef's knife and cutting board, dice two onions and loosely chop one can of stewed tomatoes. Keeping these two jobs together means the browned beef can move directly into the next stage.

Open two cans of pinto beans, one can of kidney beans, one can of whole-kernel corn, and two cans of tomatoes with chilies with a can opener. Set them beside the stove with the chopped tomatoes so every can is ready to add after the beef is drained.

Brown the beef and onions before building the soup

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Place the Dutch oven on the stovetop and add the beef and diced onions. Break the meat into small pieces and turn it with a wooden spoon until the mixture is browned. Keep the pieces loose enough to distribute throughout all 12 servings.

Carefully transfer the browned mixture to a colander and drain the excess oil, then return the beef and onions to the pot. Doing this before the cans and seasoning are added keeps the next steps tidy and prevents a full pot of hot soup from needing to be moved later.

Add the pantry ingredients and simmer slowly

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Add all of the opened cans to the beef and onions. Sprinkle in one package of powdered taco seasoning mix and one package of powdered ranch salad dressing mix. Stir until the seasonings are spread through the beans, corn, beef, and tomatoes. This version gets its hearty base from those ingredients without a separate addition of stock or water.

Bring the combined soup to a boil, then reduce the heat to low. Let it simmer gently for at least 45 minutes and up to one hour, giving the beans, tomatoes, corn, seasonings, and browned beef time to come together.

Prepare the toppings while the soup simmers

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When the soup is ready, use a ladle to fill the bowls. Offer sour cream, tortilla chips, and sliced avocados beside the pot. Use a box grater to prepare the optional grated cheese. Because the toppings are added as desired, everyone can choose a small spoonful, a generous handful, or a simple bowl with nothing extra.

Set the toppings out before carrying the soup to the table. The cool sour cream and avocado, crisp chips, and cheese each bring a different finish, and keeping them separate lets every bowl stay just the way its eater likes it.

Make the topping table part of the meal

A pot that serves 12 is made for sharing with family or friends, and the topping setup gives everyone an easy way to join in. One person can crumble chips, another can arrange avocado, and someone else can set out cheese and sour cream while the cook tends the final simmer. Place the bowls near the toppings and let each person finish a serving before finding a seat. The little choices around the table make the meal feel relaxed and welcoming, while everyone still begins with the same warm, hearty soup from the Dutch oven.

Tell us which toppings made it onto your bowl, or leave a question if you are planning this generous soup for your own family or friends. Leave a comment.