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    Home » Dinner

    Taco Soup with Ground Beef

    Published: Jan 28, 2023 by Kristin @ Dirt & Dough · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe
    A small bowl full of taco soup with grated cheddar cheese on top.
    A dutch oven full of taco soup with sides of cilantro, cheese and sour cream.
    A small bowl full of taco soup with grated cheddar cheese on top.

    This ground beef taco soup is a quick 30 minute dinner that is full of those taco flavors! Ground beef sautéed with onions, peppers and taco seasoning. Then topped with sour cream, cheese and fresh cilantro.

    A small bowl with a soup made of beef, black beans, corn with cheddar cheese on top.

    If there are two things I could make every single night for dinner it's a good pot of soup or a taco. So why not both?

    This easy taco soup recipe is really simple to make and is full of those classic taco flavors.

    Finish it off with some fresh lime juice and cilantro to really bring it to life, then top with cheese, sour cream, tortilla strips, avocado, and some hot sauce.

    If you love soups, you may also enjoy:

    Bacon and Black Bean Chili

    Chicken and Tomato Soup

    Cabbage Soup with Sausage

    And more...

    Jump to:
    • Ingredients
    • How to Make
    • Storage
    • Equipment
    • Frequently Asked Questions
    • Recipe

    Ingredients

    Ingredients prepped and in bowls. Beef, Corn, olive oil, onion, pepper, broth, spices, parsley, tomato sauce, black beans, garlic, lime.

    Lime: If possible, do not skip the fresh lime juice. This really helps bring out the flavors of the soup and adds a hit of freshness to it. Try to stay away from the preserved stuff. A fresh lime will have so much more flavor.

    Ground Beef: This is the preferred meat but a ground turkey or chicken would also go well with this meal. I'd suggest switching out the beef broth for a chicken broth if using ground turkey or chicken.

    Topping Ideas: Tomatoes, olives, sour cream, jalapeños, cheese, avocado, or fresh cilantro.

    Get the rest of the ingredients and measurements in the recipe card below.

    How to Make

    Start off by warming up a large dutch oven over medium heat.

    Add olive oil and allow to warm up a bit.

    A large Dutch Oven with peppers and onions sautéing.

    Add diced onions and sauté until they are soft and translucent. About 5 minutes.

    Then add the diced bell pepper and continue to cook for another 3 minutes, or until the peppers are soft.

    A large Dutch Oven sautéing ground beef, peppers and onions.

    Place the ground beef in the pot and break it up with a wood spoon.

    Cook until it is completely browned and broken up into pieces.

    Add in the minced garlic and cook for 30 second.

    Then, add all the spices, salt and pepper, stirring until everything is completely coated.

    A large Dutch Oven with a taco soup and wooden spoon.

    Add in the broth, tomato sauce, black beans, frozen corn and fresh lime juice.

    Bring to a boil and then reduce to a slight simmer.

    Cook for about 10 minutes. Stir often.

    A small bowl with a soup that has ground beef, black beans and a bowl of cheddar cheese in the back.

    Serve warm with some fresh cilantro, cheese, sour cream, avocado or your other favorite taco toppings.

    A large dutch oven with a taco soup made with ground beef with sides of sour cream, cheese and cilantro.

    Storage

    This soup will keep for 4-5 days in the refrigerator when stored in an air tight container.

    To re-heat, just add to a soup or sauce pan and warm over the oven until it starts to simmer.

    It also freezes really well! Store in a freezer safe container and keep in the freezer for 2-3 months. Make sure to leave enough headspace to allow for expansion.

    Equipment

    Dutch Oven: The best pot for making soups is hands down, a dutch oven. They are great at retaining heat and cook evenly. Just make sure it is a 5 qt or larger. Some brands I would recommed:

    • Le Creuset
    • Lodge

    Other soup pot: If you do not have a dutch oven, any soup pot 5 quarts or larger will work.

    Wooden Spoon: If using an enamel dutch oven, a wood spoon is a must. Metal utensils should never be used on enamel cookware.

    Did you make this recipe? If you enjoyed it, please leave a 5-🌟rating and a comment in the recipe card below.

    *Let's Connect! Follow along on Instagram, Pinterest or subscribe to receive emails!

    Frequently Asked Questions

    What Do you Eat with Taco Soup?

    Some great things to add into taco soup are: Tortilla strips, fresh tomatoes, cheese, sour cream, cilantro, diced olives, avocado, shredded white onion or just about anything else you add to a taco.

    How Long is Taco Soup Good For?

    This soup will last 4-5 days in the refrigerator when stored in an air tight container. It also freezes really well and will keep for a few months when frozen.

    Other Soup Recipes:

    • A black bowl with a creamy bisque soup with fresh crab on top.
      Crab Bisque
    • A label scooping out some soup full of cabbage, sausage and potatoes.
      Cabbage Soup with Sausage and Potatoes
    • A white bowl with a soup that is filled with green beans, corn, carrots, ground beef and other veggies.
      Ground Beef and Vegetable Soup
    • A ladle scooping out soup from a Dutch Oven.
      Thanksgiving Leftover Turkey Noodle Soup

    Recipe

    A bowl full of soup made out of ground beef, beans, corn and topped with cheddar cheese.

    Taco Soup with Ground Beef

    This ground beef taco soup is a quick 30 minute dinner that is full of those taco flavors! Ground beef sautéed with onions, peppers and taco seasoning. Then topped with sour cream, cheese and fresh cilantro.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Dinner
    Cuisine Mexican
    Servings 4 People
    Calories 582 kcal

    Equipment

    Large Dutch Oven
    Wooden Spoon

    Ingredients
      

    • 2 Tablespoon Olive Oil
    • 1 Medium Yellow Onion Diced
    • 1 Red Bell Pepper Diced
    • 3 Cloves Garlic Minced or Pressed
    • 1.5 Pounds Ground Beef
    • 1 Tablespoon Chili Powder
    • 1 teaspoon Kosher Salt
    • 1 teaspoon Cumin
    • 1 teaspoon Dried Oregano
    • ½ teaspoon Paprika
    • ½ teaspoon Black Pepper
    • Pinch Cayenne
    • 4 Cups Beef Broth
    • 1 14oz Can Tomato Sauce
    • 1 14oz Can Black Beans Drained and rinsed
    • 1 Cup Frozen Corn Or 1 can
    • 1 Lime Freshly squeezed

    Toppings

    • Fresh Cilantro Chopped
    • Avocado
    • Shredded Cheese
    • Sour Cream
    • Olives
    • Diced Jalapenos
    • Hot Sauce
    • Tortilla Chips or Strips

    Instructions
     

    • Start off by warming up a large dutch oven, or other soup pot, over medium heat.
    • Add olive oil and allow to warm up a bit. 
    • Add diced onions and sauté until they are soft and translucent. About 5 minutes. 
    • Then add the diced bell pepper and continue to cook for another 3 minutes, or until the peppers are soft. 
    • Place the ground beef in the pot and break it up with a wood spoon. 
    • Cook until it is completely browned and broken up into pieces. There should be no pink left.
    • Add in the minced garlic and cook for 30 second.
    • Then, add all the spices, salt and pepper, stirring until everything is completely coated. 
    • Add in the broth, tomato sauce, black beans, frozen corn, and fresh lime juice.
    • Bring to a boil and then reduce to a slight simmer. 
    • Simmer for about 10 minutes, stirring often. 
    • Taste and add more salt if needed.
    • Serve warm with some fresh cilantro, cheese, sour cream, avocado or your other favorite taco toppings. 

    Notes

    Ingredients

    Lime: If possible, do not skip the fresh lime juice. This really helps bring out the flavors of the soup and adds a hit of freshness to it. Try to stay away from the preserved stuff. A fresh lime will have so much more flavor.

    Ground Beef: This is the preferred meat but a ground turkey or chicken would also go well with this meal. I'd suggest switching out the beef broth for a chicken broth if using ground turkey or chicken.

    Storage

    This soup will keep for 4-5 days in the refrigerator when stored in an air tight container.
    To re-heat, just add to a soup or sauce pan and warm over the oven until it starts to simmer.
    It also freezes really well! Store in a freezer safe container and keep in the freezer for 2-3 months. Make sure to leave enough headspace to allow for expansion.

    Nutrition

    Serving: 2CupsCalories: 582kcalCarbohydrates: 17gProtein: 34gFat: 42gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 121mgSodium: 2046mgPotassium: 852mgFiber: 3gSugar: 2gVitamin A: 791IUVitamin C: 15mgCalcium: 87mgIron: 5mg
    Keyword Beef soup, Soup, taco soup
    Did you try this recipe?Leave a comment and rating below.

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    Reader Interactions

    Comments

    1. Jan

      February 22, 2023 at 3:56 pm

      Where is the nutritional information for this recipe-specifically the calorie content?

      Reply
      • Kristin @ Dirt & Dough

        March 01, 2023 at 6:49 am

        Hi Jan! I just updated the recipe card to include the nutritional information.

        Reply

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