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Easy One-Pot Taco Soup with Ground Beef

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A forgiving, family-approved weeknight dinner that combines browned ground beef, beans, corn, and salsa in a single pot for minimal cleanup and maximum flavor.

Ingredients

Scale
  • 1.5 pounds 80/20 ground beef
  • 1 medium yellow onion, diced
  • 1 packet taco seasoning (store-bought or homemade)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1 jar (16 oz) medium or hot salsa
  • 1 cup low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup shredded cheddar cheese (for topping)

Instructions

  1. Heat a large pot over medium-high heat. Add ground beef and diced onion, breaking up the meat with a wooden spoon. Cook until beef is no longer pink and onions are translucent (5-7 minutes). Drain excess grease if necessary.
  2. Sprinkle taco seasoning over the beef and onion mixture. Stir to coat and cook for 30 seconds to toast the spices.
  3. Add rinsed beans, frozen corn, diced tomatoes (with juice), salsa, and beef broth to the pot. Stir well, scraping the bottom to release browned bits.
  4. Bring the soup to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
  5. Remove the lid. If the soup is too thin, simmer uncovered for another 5-10 minutes to reduce. Taste and adjust seasoning with salt and pepper if needed. Mash some beans against the side of the pot to thicken if desired.
  6. Ladle into bowls and top with shredded cheddar cheese, sour cream, diced avocado, and fresh cilantro. Serve immediately with tortilla chips.

Notes

For best texture, shred block cheese yourself rather than using pre-shredded cheese. Ensure you brown the beef thoroughly before adding liquids to build flavor. The soup thickens as it cools and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: taco soup, ground beef, one pot meal, easy dinner, weeknight dinner, family friendly, meal prep

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