Mexican Taco Soup With Ground Beef – Cozy, Flavor-Packed, and Weeknight-Friendly
This Mexican taco soup is the kind of cozy, hearty bowl that makes dinner feel easy. You get bold taco flavors, tender ground beef, and plenty of beans and veggies, all simmered in one pot. It tastes like a cross between a taco night and a chili, but it’s lighter and soupier.
The best part? It comes together fast with pantry staples and a few fresh toppings. If you love simple meals that still feel special, this one’s going to be a favorite.
Mexican Taco Soup With Ground Beef - Cozy, Flavor-Packed, and Weeknight-Friendly
Ingredients
Method
- Brown the beef: Heat a large pot over medium-high.Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes. If there’s excess fat, drain it. Season lightly with salt and pepper.
- Sauté the aromatics: If the pot looks dry, add olive oil.Stir in diced onion and bell pepper. Cook 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
- Season it well: Sprinkle in chili powder, cumin, smoked paprika, and oregano.Stir for 30 seconds to bloom the spices. This step deepens flavor, so don’t skip it.
- Add the liquids and veggies: Pour in the broth, diced tomatoes with juices, tomato sauce, green chiles, beans, and corn. Stir to combine and bring to a gentle boil.
- Simmer and taste: Reduce heat to medium-low and simmer uncovered for 15–20 minutes.Taste and adjust with salt, pepper, or more chili powder if you like it bolder.
- Finish and serve: Squeeze in a little lime juice for brightness. Ladle into bowls and top with cheese, sour cream, avocado, cilantro, and crunchy tortilla chips or strips.
What Makes This Recipe So Good
- One-pot simplicity: Everything cooks in one pot, which means less cleanup and more time to relax.
- Big taco flavor: Chili powder, cumin, paprika, and a touch of tomato bring classic taco taste without fuss.
- Hearty but not heavy: Ground beef, beans, and corn make it filling while keeping it balanced.
- Flexible and forgiving: Use what you have—swap beans, add veggies, or tweak the heat level.
- Perfect for toppings: Customize each bowl with avocado, cheese, sour cream, lime, and crunchy tortilla strips.
Shopping List
- Ground beef: 1 pound (80–90% lean works well)
- Yellow onion: 1 medium, diced
- Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
- Bell pepper: 1 medium (any color), diced
- Diced tomatoes: 1 can (14.5 ounces), with juices
- Tomato sauce: 1 can (8 ounces)
- Beef or chicken broth: 4 cups
- Black beans: 1 can (15 ounces), drained and rinsed
- Pinto or kidney beans: 1 can (15 ounces), drained and rinsed
- Corn kernels: 1 cup (frozen, canned, or fresh)
- Green chiles: 1 small can (4 ounces), mild or hot
- Chili powder: 1 tablespoon
- Ground cumin: 2 teaspoons
- Smoked paprika: 1 teaspoon
- Dried oregano: 1 teaspoon
- Salt and black pepper: to taste
- Olive oil: 1 tablespoon (if needed for sautéing)
- Lime: 1, cut into wedges
- Fresh cilantro: a small handful, chopped (optional)
- Optional toppings: shredded cheddar or Monterey Jack, sour cream, avocado, green onions, crushed tortilla chips or strips, pickled jalapeños
Instructions
- Brown the beef: Heat a large pot over medium-high.Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes. If there’s excess fat, drain it. Season lightly with salt and pepper.
- Sauté the aromatics: If the pot looks dry, add olive oil.Stir in diced onion and bell pepper. Cook 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
- Season it well: Sprinkle in chili powder, cumin, smoked paprika, and oregano.Stir for 30 seconds to bloom the spices. This step deepens flavor, so don’t skip it.
- Add the liquids and veggies: Pour in the broth, diced tomatoes with juices, tomato sauce, green chiles, beans, and corn. Stir to combine and bring to a gentle boil.
- Simmer and taste: Reduce heat to medium-low and simmer uncovered for 15–20 minutes.Taste and adjust with salt, pepper, or more chili powder if you like it bolder.
- Finish and serve: Squeeze in a little lime juice for brightness. Ladle into bowls and top with cheese, sour cream, avocado, cilantro, and crunchy tortilla chips or strips.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Freeze in portioned containers for up to 3 months. Leave a little headspace for expansion.
- Reheat: Warm on the stove over medium heat, adding a splash of broth or water if it thickens.Microwave in short bursts, stirring between intervals.
- Meal prep tip: Keep toppings separate. Add fresh lime, cilantro, and crunchy elements right before serving.
Benefits of This Recipe
- Budget-friendly: Uses pantry cans, basic spices, and an affordable cut of meat.
- Protein-packed: Ground beef plus beans keep you full and satisfied.
- Customizable heat: Make it mild for kids or spicy for heat lovers with jalapeños or hot chiles.
- Great for crowds: Doubles easily and sits well on the stove or in a slow cooker for serving.
- Balanced bowl: Protein, fiber, and veggies in every bite, and the toppings add fun texture.
What Not to Do
- Don’t skip blooming the spices: Adding them to hot fat for a few seconds is key to deep flavor.
- Don’t over-salt early: Canned ingredients can be salty. Season fully at the end after tasting.
- Don’t boil aggressively: A gentle simmer keeps flavors balanced and textures tender.
- Don’t add crunchy toppings too soon: Chips and tortilla strips get soggy if added before serving.
- Don’t forget acidity: A squeeze of lime makes the soup pop.It’s a small step with a big payoff.
Variations You Can Try
- Turkey or chicken: Swap the beef for ground turkey or chicken. Add a touch more oil and brown well for flavor.
- Vegetarian: Skip the meat and add an extra can of beans or a cup of diced zucchini or mushrooms. Use vegetable broth.
- Chipotle kick: Stir in 1–2 teaspoons of chipotle in adobo for smoky heat.
- Cheesy twist: Add a handful of shredded cheese to the pot near the end for a creamier soup.
- Slow cooker: Brown the beef and aromatics first, then add everything to a slow cooker and cook on Low 6–7 hours or High 3–4 hours.
- Low-carb swap: Replace corn and some beans with diced zucchini, cauliflower rice, or extra peppers.
- Street-corn topping: Mix charred corn with a little mayo, cotija, lime, and chili powder, then spoon over bowls.
FAQ
Can I make this ahead of time?
Yes.
The flavors actually improve after a day in the fridge. Reheat gently and refresh with a squeeze of lime and fresh toppings.
Which beans work best?
Black beans and pinto beans are great together, but kidney beans, cannellini, or even chickpeas work well. Use what you have.
How can I thicken the soup?
Let it simmer a bit longer uncovered, or mash some of the beans against the side of the pot.
You can also stir in a tablespoon of tomato paste.
Is it spicy?
It’s mild to medium as written. For extra heat, use hot green chiles, add cayenne, or finish with sliced jalapeños or hot sauce.
What kind of broth should I use?
Beef broth gives a richer, deeper flavor. Chicken or vegetable broth keeps it lighter.
All work fine.
Can I use taco seasoning instead of individual spices?
Yes. Use about 2 tablespoons of taco seasoning and adjust salt to taste. Check the label for sodium and reduce added salt if needed.
What if I only have fresh tomatoes?
Use about 2 cups of chopped tomatoes and add an extra tablespoon of tomato paste to boost body and sweetness.
How do I make it dairy-free?
The soup itself is dairy-free.
Just skip cheese and sour cream, and use avocado, cilantro, and lime as toppings.
Final Thoughts
This Mexican taco soup with ground beef hits that sweet spot between comfort and convenience. It’s packed with flavor, easy to customize, and relies on simple ingredients you probably have right now. Keep the spices, canned goods, and broth on hand, and you’ve got a reliable weeknight dinner ready to go.
Ladle it up, pile on your favorite toppings, and enjoy a warm, satisfying bowl any night of the week.
