Brrrrr! It’s cold outside! When the weather is cold and snowy, our family starts looking for hearty soups to warm us up! One of our favorites is this easy Taco Soup. When it comes to cooking, I love easy meals that I can throw together in one pot. Hey, easy making and easy cleaning are a dream come true, right? Not only is this Taco Soup easy to make, it is a hearty soup, that will satisfy your hungry family!
I love that it uses basic ingredients and I can throw it all together in the pot and let it simmer while I do other chores. If you have a bit more time, you may even like to make delicious pan Mexican Cornbread while it’s cooking. The two go together like peas and carrots 🙂 Anyway, I can’t wait to show you this delicious easy recipe! Let’s get started!
Easy Taco Soup Recipe
Prep Time: 10 mins
Cook Time: 1 hour
Yield: 5 Quarts (or one large pot)
Ingredients:
1 1/2 lbs. ground beef
medium onion, diced
2 cans stewed tomatoes, undrained
2 cans whole kernel corn, undrained
2 cans red beans (or kidney beans), undrained
1 cup chunky taco sauce (mild, medium, or hot)
1 Tbls. chili powder, or to taste
1 Tbls. onion powder, or to taste
3/4 Tbls. garlic powder, or to taste
2 Tbls. salt, or to taste
1 Tbls. pepper, or to taste
cayenne pepper (optional)
Instructions:
In a 5 quart dutch oven, or pot, brown ground beef and chopped onion. Drain.
Add tomatoes, corn, and beans. (do not drain – add liquid also).
Add taco sauce to the soup, along with spices – chili powder, garlic powder, salt & pepper and cayenne pepper if using.
Bring to a boil. Cover and simmer for 45 minutes to 1 hour.
Scoop up this amazing soup with a soup ladle. Â Serve with grated cheddar cheese and sour cream, if desired.
Enjoy!
While you can serve with crackers or cornbread, why not step it up a notch and serve with yummy Mexican Cornbread for an extra hearty meal?!
NOTES: This makes a 5 quart pot of soup! You can have it for lunch the next day and/or freeze for later. Consider freezing individual servings for easy pull-out meals on busy days! It’s great for a quick lunch on days you are home!
Print this recipe!
Prep time:
Cook time:
Total time:
Serves: 5 quarts
- 1½ lbs. ground beef
- medium onion, diced
- 2 cans stewed tomatoes, undrained
- 2 cans whole kernel corn, undrained
- 2 cans red beans (or kidney beans), undrained
- 1 cup chunky taco sauce (mild, medium, or hot)
- 1 Tbls. chili powder, or to taste
- 1 Tbls. onion powder, or to taste
- ¾ Tbls. garlic powder, or to taste
- 2 Tbls. salt, or to taste
- 1 Tbls. pepper, or to taste
- cayenne pepper (optional)
- In a 5 quart dutch oven, or pot, brown ground beef and chopped onion. Drain.
- Add tomatoes, corn, and beans. (do not drain - add liquid also).
- Add taco sauce to the soup, along with spices - chili powder, garlic powder, salt & pepper and cayenne pepper if using.
- Bring to a boil. Cover and simmer for 45 minutes to 1 hour.
- Serve with grated cheddar cheese and sour cream, if desired.
- Consider serving with Mexican Cornbread, regular cornbread, or crackers!
- Enjoy!
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