Print

30-Minute Ground Beef Taco Soup: Easy One-Pot Dinner Recipe

30-minute taco soup with ground beef - featured image
Print Recipe

A quick and hearty taco soup made with ground beef, fire-roasted tomatoes, black beans, and corn, ready in just 30 minutes. Perfect for busy weeknights, this one-pot meal is packed with smoky, spicy flavor and customizable toppings.

Ingredients

Scale
  • 1 pound (450g) ground beef (85/15 lean)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano (Mexican or Mediterranean)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes (with juices)
  • 1 can (8 oz / 227g) tomato sauce
  • 2 cups (480ml) low-sodium beef broth
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) corn, drained (or frozen corn)
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, tortilla chips or strips, lime wedges

Instructions

  1. Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and let it cook undisturbed for about 2 minutes to develop a brown crust. Then break it into crumbles and cook until browned and no longer pink, about 3-4 minutes. Spoon off all but about 1 tablespoon of excess fat.
  2. Add the diced onion to the pot with the beef. Cook, stirring frequently, until the onion softens and becomes translucent, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the beef and onions. Stir constantly for about 1 minute until the spices are fragrant and slightly darkened.
  4. Pour in the fire-roasted diced tomatoes (with juices), tomato sauce, and beef broth. Stir, scraping up any browned bits from the bottom of the pot. Add the drained black beans and drained corn. Stir to combine.
  5. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 minutes, stirring occasionally. The soup should thicken slightly and the flavors meld.
  6. Taste the soup and adjust seasoning as needed. Add more salt, pepper, or a squeeze of lime juice to brighten the flavors.
  7. Ladle the soup into bowls and top with desired garnishes such as shredded cheese, sour cream, avocado, cilantro, crushed tortilla chips, and a lime wedge.

Notes

For best flavor, use fire-roasted tomatoes and bloom the spices in the rendered fat. The soup thickens as it sits; add a splash of broth when reheating if needed. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months. For a vegetarian version, omit the beef and add an extra can of beans or diced vegetables.

Nutrition

Keywords: taco soup, ground beef soup, 30-minute meal, one-pot dinner, easy weeknight dinner, comfort food, healthy soup, gluten-free soup

Find it online: https://daintydine.com/30-minute-ground-beef-taco-soup-easy-one-pot-dinner-recipe/