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Cozy 30-Minute Taco Soup with Ground Beef: Easy One-Pot Meal

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This cozy 30-minute taco soup with ground beef is a quick, one-pot meal that delivers rich, beefy flavor with a kick of chili and a smoky depth from fire-roasted tomatoes. Perfect for busy weeknights, it’s a comforting, crowd-pleasing soup that comes together in about half an hour.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 or 85/15)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 1 can (4 oz / 113g) diced green chiles
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) pinto beans, drained and rinsed
  • 1 cup (150g) frozen corn
  • 4 cups (960ml) low-sodium beef broth
  • 3 tablespoons taco seasoning (store-bought or homemade)
  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, crushed tortilla chips, lime wedges

Instructions

  1. Brown the beef: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and let it cook undisturbed for about 3 minutes to develop a brown crust. Break it up with a spoon and continue cooking for another 4-5 minutes until fully browned. Spoon out excess fat, leaving about 1 tablespoon in the pot.
  2. Sauté the aromatics: Reduce heat to medium. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to burn it.
  3. Add the seasonings: Sprinkle the taco seasoning over the beef and onion mixture. Stir and cook for about 1 minute to toast the spices. If using homemade seasoning, add about 1 teaspoon of salt and some black pepper.
  4. Pour in the liquids and tomatoes: Add the beef broth, fire-roasted diced tomatoes (with their juices), and diced green chiles. Stir, scraping the bottom of the pot to release any browned bits. Bring to a boil over high heat (about 3-4 minutes).
  5. Add the beans and corn: Once boiling, reduce heat to medium-low. Stir in the drained and rinsed black beans, pinto beans, and frozen corn. Let simmer for 10-12 minutes, stirring occasionally.
  6. Taste and adjust: Ladle a small amount into a bowl and taste. Adjust seasonings as needed—add more salt, cumin, chili powder, or a squeeze of lime.
  7. Rest and serve: Remove from heat and let the soup sit for about 5 minutes. Ladle into bowls and top with desired garnishes.

Notes

For best flavor, brown the beef well and toast the spices. The soup thickens as it sits; add a splash of broth when reheating. Toppings like cheese, sour cream, avocado, cilantro, and tortilla chips add texture and brightness. This soup tastes even better the next day.

Nutrition

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

Find it online: https://breezybake.com/cozy-30-minute-taco-soup-with-ground-beef-easy-one-pot-meal/