Weeknight Taco Soup
I’m convinced that you’ll find this recipe such a cinch to make it will become a routine recipe your family will ask for again and again.
You’re exhausted after a long day at work. You come home and everyone, including yourself, is starving. You’re looking in the fridge, the pantry, the freezer; anywhere for something to make for dinner. Aaargh! You have no idea what to fix!
Does this scenario sound familiar to you? It sure does to me. Even though I’m a food blogger, this happens to me more than you’d think!
To save me from this nightmarish scenario, I meal plan on Sunday nights for the coming week. But sometimes I don’t always get the chance to do that! So I have a running list of quick go-to meals that I always like to have ready in my pantry just in case. Along with spaghetti and meatballs, hotdogs, and frozen pizza, there is Weeknight Taco soup!
A streamlined, weeknight version of Taco Soup
Many years ago a college roomie introduced me to taco soup and my whole apartment thought it was the bee’s knees. Canned pantry staples + ground beef = cheap simple delicious dinner!
I know there are TONS of other taco soup recipes floating around the internet. I’m sure they are delicious too, but most have A LOT of ingredients and garnishes. I specifically streamlined this recipe to be a simple weeknight version; keeping only the most vital ingredients to maintain deliciousness and quick cooking time.
How to make Weeknight Taco Soup
Cooked chopped onion and ground beef together in a stockpot or Dutch oven. Then add in the rest of the ingredients, bring to a boil, cover, and simmer on low heat for about 20 minutes. Ladle into bowls and sprinkle with cheese and tortilla chips. That’s it!
I’d love to know how this delicious recipe for Weeknight Taco Soup turned out for you, so don’t forget to leave a comment and rate the recipe! Thank you and enjoy!
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Weeknight Taco Soup
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
You can’t go wrong with this recipe for Weeknight Taco Soup. Perfectly simple to make and absolutely delicious down to the last bite. Check your pantry; most likely you already have all the ingredients you need!
Ingredients
- 1 medium onion, chopped fine
- 2 pounds ground beef
- 1 (15-ounce) can pinto beans OR black beans, drained and rinsed
- 1 (15-ounce) can sweet corn, drained
- 1 (15-ounce) can fire-roasted diced tomatoes (do NOT drain)
- 1 package of taco seasoning (about 2 tablespoons)
- 2 cups chicken broth
- 1 cup of water
- Shredded Mexican blend cheese, sour cream, sliced black olives, tortilla chips or strips to garnish (optional)
Instructions
- Set a large pot over medium-high heat. Add the onion and ground beef, and cook until the onions are translucent and the ground beef is browned with no pink spots remaining, about 10 minutes.
- Stir in the pinto beans, corn, tomatoes, taco seasoning, broth, and water. Bring to a boil, then cover and turn the heat to medium/low to maintain a slow simmer. Cook for 30 minutes, then remove from heat and serve with optional garnishes if desired.
- Prep Time: 10 minutes
- Cook Time: 30
- Category: Dinner
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 476
- Sugar: 5.9
- Sodium: 898
- Fat: 10.9
- Saturated Fat: 5.1
- Carbohydrates: 55.2
- Fiber: 11.5
- Protein: 38.3
- Cholesterol: 71
Liked this recipe? Then try 30 Minute Chili Mac, or Roasted Corn and Poblano Chowder. And check out Fast Three-Step Horchata as a great drink accompaniment to Weeknight Taco soup.
I have been cooking Mexican cusine since the lockdown started. This recipe looks so good and innovative. Thank you for sharing definitely trying it out this weekend.