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Easy Weeknight Taco Soup: 30-Minute One-Pot Dinner

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A quick and easy one-pot taco soup that comes together in just 30 minutes. Packed with ground beef, beans, corn, and zesty taco seasoning, this hearty soup is perfect for busy weeknights and is sure to become a family favorite.

Ingredients

Scale
  • 1 pound ground beef (80/20 works great)
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 bell pepper, diced (any color; red or orange for sweetness)
  • 3 cloves garlic, minced
  • 1 packet taco seasoning (or 3 tablespoons homemade)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred)
  • 1 can (10 ounces) Rotel tomatoes with green chilies
  • 3 cups beef broth (low-sodium preferred)
  • Salt and black pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, crushed tortilla chips, lime wedges
  • For homemade taco seasoning: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4 teasp…

Instructions

  1. Prep your ingredients first. Dice the onion and bell pepper, mince the garlic, and drain and rinse the beans.
  2. Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook for 5 to 6 minutes.
  3. Add the diced onion, bell pepper, and minced garlic to the pot. Cook for 2 to 3 minutes until the onion starts to soften.
  4. Sprinkle the taco seasoning over the meat and vegetables. Stir well to coat and cook for about 30 seconds to bloom the spices.
  5. Add the black beans, pinto beans, corn, diced tomatoes, and Rotel tomatoes (undrained). Stir to combine.
  6. Pour in the beef broth and stir again, scraping the bottom of the pot to release any browned bits.
  7. Turn the heat to high and bring the soup to a gentle boil (about 3 to 4 minutes). Then reduce the heat to medium-low, cover the pot, and let it simmer for 15 minutes.
  8. Remove the lid and taste the soup. Add salt and pepper as needed. If you want more heat, add a pinch of cayenne or a dash of hot sauce.
  9. Ladle the soup into bowls and serve with desired toppings.

Notes

For a thicker soup, mash some of the beans against the side of the pot before adding the broth. The soup freezes well for up to 3 months. Leftovers keep in the refrigerator for up to 5 days and taste even better the next day.

Nutrition

Keywords: taco soup, easy weeknight dinner, one-pot meal, 30-minute meal, ground beef soup, Mexican soup

Find it online: https://bakebelle.com/easy-weeknight-taco-soup-30-minute-one-pot-dinner/