Bring this easy, delicious Taco Soup Recipe to life with ground beef and pantry staples in just 30 minutes. It's Midwest-meets-Tex-Mex in this fusion cult favorite.
In a Dutch Oven or large stock pot over medium-high heat, cook ground beef and onion until browned, about 5 minutes. Drain well.
Add water, beans, tomatoes, corn, chiles, and all juices from cans. Stir in taco seasoning and ranch seasoning. Bring to a boil, reduce heat to medium-low, and simmer for 20 minutes.
Serve your favorite toppings such as shredded cheese, sour cream, diced avocado, minced cilantro, lime wedges, and tortilla chips.
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Notes
Ground beef: I suggest an 85% lean, 15% fat ground beef blend. If desired, swap in ground turkey, chicken, pork, or ground sausage. For a vegetarian Taco Soup, add an extra can or two of beans.
Kidney beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of kidney including pinto beans, black beans, or red beans.
Taco seasoning: Store-bought taco seasoning packets are fine, or make Homemade Taco Seasoning with 1/4 cup chili powder, 2 tablespoons ground cumin, 1 tablespoon paprika, 2 teaspoons ground coriander, 1 teaspoon cayenne pepper, and salt to taste (I like 2 teaspoons). Whisk in 1 tablespoon cornstarch if desired.
Ranch dressing mix: A packet of Hidden Valley Ranch Seasoning is fine, or make Homemade Ranch Dressing Mix with 2 tablespoons powdered buttermilk, 2 1/2 teaspoons dried parsley, 1 teaspoon dried minced onion, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dill weed, and salt (I like ¼ teaspoon). Use immediately or store covered in the refrigerator.
Yield: My easy Taco Soup recipe makes about 12 cups (3 quarts) of soup, enough for 8 hearty servings, 1 1/2 cups each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.