Taco Soup

January 18, 2018 • 0 comments

Taco Soup
This great soup is super easy and one of our family favorites. You almost always have all the ingredients you need in your pantry and it keeps for several days (we even think it's better on day 2). It is also very scalable so if you are feeding an army you just keep the ratios and keep adding ingredients making it the perfect party dish!
  • Prep Time: minutes
  • Cook Time: minutes
  • Servings: 12+


  • (1 lb.) Ground Beef
  • (1) Whole Onion
  • (1) Can of sliced mushrooms (small or large - your preference)
  • (1-2) Can of diced tomatoes
  • (1) Can of pinto beans
  • (1) Can of black beans
  • (1) Can of kidney beans
  • (1) Can of corn
  • (1) Diced green bell pepper (optional)
  • (1) Packet of taco seasoning (optional)
  • Toppings - grated cheddar cheese, sour cream, tortilla chips


  1. Sauté the onions, mushrooms, and bell pepper if using. We usually use a little butter and salt because it caramelizes.
  2. Cook and drain the ground beef (obviously we only use Cross E ground beef). Add the taco seasoning at this point if your using it - we rarely use it but some people like the spice it adds.
  3. Put the onions, mushrooms, bell pepper (if using), and ground beef into a large pot.
  4. Open all the cans and dump all the contents into the pot. Don't drain the juices - everything goes in the pot.
  5. Stir everything together and let simmer on medium high heat for 30 minutes or longer. It seems like the longer the soup sits the more the hamburger and onion flavors mix with all the other flavors and the better the soup gets. 
  6. In each serving bowl put a little dollop of sour cream, some grated cheddar cheese and some tortilla chips (we like to break ours up into the soup) to top off the bowl. 

Enjoy the leftovers for lunch the next day, this soup stores well and we think it tastes better after it has been in the fridge over night. This is also an easy dish to make in a dutch oven or serve (once cooked) out of a crock pot.

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