This hearty taco soup is a quick dinner option that uses pantry staples for a filling meal. It is ideal for feeding large families or preparing in bulk for future meal prep.
List of ingredients
- 1 lb. ground beef, cooked – browned and drained of excess fat.
- 1 14 oz. can corn – include the liquid for added flavor and moisture.
- 2 14 oz. cans pinto beans – include the liquid to help thicken the broth.
- 2 14 oz. cans stewed tomatoes, pureed – include the liquid for a smooth base.
- 1 packet Taco Seasoning – use the full packet or less depending on your spice preference.
step-by-step instructions
- Combine: Mix the cooked ground beef, corn, pinto beans, pureed stewed tomatoes, and taco seasoning together in a large saucepan.
- Simmer: Place the saucepan over medium heat and let the soup simmer for 8 to 10 minutes.
- Serve: Ladle the hot soup into bowls and garnish with sour cream, shredded cheese, and tortilla chips.
Cooking Tips for Optimal Flavor
Browning the Beef Thoroughly
Cook the ground beef over medium-high heat until it is completely browned. Break the meat into very small crumbles using a wooden spoon or potato masher for a consistent texture in every spoonful.
Draining Excess Grease
After browning the beef, drain the rendered fat before adding it to the saucepan. This prevents the soup from having an oily layer on top and keeps the flavor clean and balanced.
Managing Heat Levels
Taco seasoning packets vary in salt and spice. Start by adding half of the packet, taste the soup after simmering for a few minutes, and then add more if you prefer a bolder flavor.
Simmering Temperatures
Keep the soup at a gentle simmer rather than a rolling boil. This ensures the ingredients meld together without reducing the liquid too quickly or scorching the bottom of the pan.
Integrating Canned Liquids
Do not drain the corn, beans, or tomatoes. The liquids in these cans contain starches and flavors that act as a natural thickener for the soup’s base.
Customization and Ingredient Variations
Substituting Ground Turkey
You can replace the ground beef with an equal amount of lean ground turkey or chicken. Since poultry is leaner, you may need to add a tablespoon of olive oil to the pan for browning.
Exploring Different Bean Types
While pinto beans are traditional, black beans or kidney beans work equally well. Using a mix of two different bean varieties can add visual interest and a variety of textures to the dish.
Adding Fresh Aromatics
Sauté finely diced onions, garlic, or bell peppers with the beef before adding the other ingredients. This adds a layer of aromatic depth and freshness to the overall flavor profile.
Using Fresh Corn
If fresh corn is available, substitute the canned corn with about two cups of kernels cut from the cob. This provides a sweeter, crispier texture and a more vibrant color.
Incorporating Fresh Herbs
Stir in chopped fresh cilantro or parsley during the last minute of simmering. Adding fresh herbs at the end preserves their bright color and volatile oils for maximum aroma.
Adding Diced Jalapeños
For those who enjoy extra heat, stir in finely diced fresh jalapeños or a spoonful of canned diced chilies. Remove the seeds from the peppers to control the level of spice.
Serving Suggestions and Topping Combinations
Choosing the Right Cheese
Shredded sharp cheddar provides a strong contrast to the savory beef. For a creamier or spicier option, try Monterey Jack or a Pepper Jack blend.
Creamy Topping Alternatives
While sour cream is classic, Greek yogurt is a high-protein substitute that provides a similar tang. Sliced avocado or a dollop of guacamole also adds a rich, buttery texture.
Selecting the Best Chips
Corn chips offer a salty, sturdy crunch that holds up well in the soup. Tortilla strips or toasted corn tortillas cut into triangles provide a lighter, crispier alternative.
Adding Acidic Elements
A squeeze of fresh lime juice over the finished bowl brightens the heavy flavors of the beef and beans. Pickled red onions also add a sharp, acidic contrast that cuts through the richness.
Side Dish Pairings
Serve this soup with a side of honey-glazed cornbread or a simple green salad. These sides complement the southwestern flavors without overwhelming the main dish.
Proper Storage and Preservation
Refrigeration Guidelines
Store leftover soup in airtight containers in the refrigerator for up to four days. Ensure the soup has cooled slightly before sealing the container to prevent excessive condensation.
Freezing Instructions
Ladle the cooled soup into heavy-duty freezer bags, squeezing out as much air as possible. Lay the bags flat in the freezer to save space and allow for faster thawing.
Optimal Thawing Process
Transfer the frozen soup from the freezer to the refrigerator 24 hours before you plan to eat it. This slow thaw preserves the texture of the vegetables and beans.
Reheating the Soup
Heat the soup on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much during storage, stir in a small amount of water or beef broth to restore the consistency.
Labeling Your Prep
Always label freezer bags with the date and the specific recipe name. This helps you track the freshness of the meal and ensures you don’t confuse it with other frozen soups.
Solving Common Cooking Issues
Fixing a Too-Thin Consistency
If the soup is too watery, simmer it uncovered for an additional 10 to 15 minutes to reduce the liquid. Alternatively, mash a few of the pinto beans against the side of the pot to release their natural starches.
Balancing Excessive Saltiness
If the taco seasoning made the soup too salty, add another can of unsalted diced tomatoes or a splash of water. A small pinch of brown sugar can also help neutralize excess salt.
Correcting Overpowering Spice
To mellow out a soup that is too spicy, stir in a tablespoon of sour cream or heavy cream. Adding more beans or corn can also dilute the concentration of the spices.
Preventing Beef Clumping
If the ground beef clumps together, use a whisk or a fork to break up the pieces while the soup is simmering. This ensures the meat is evenly distributed throughout the broth.
Avoiding Burnt Bottoms
Stir the soup frequently, especially as it reaches a simmer, to prevent ingredients from sticking to the bottom. Use a heavy-bottomed pot to distribute heat more evenly.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes, combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Ensure the beef is browned before adding it to the crockpot for the best flavor.
What is the best type of beef to use?
Lean ground beef, such as 80/20 or 90/10, is recommended. Using lean meat reduces the need for extensive draining and keeps the soup from becoming greasy.
Can I use fresh corn instead of canned?
Yes, you can use fresh corn. Simply substitute the 14 oz can for approximately two cups of fresh kernels, though you may need to add a splash of water to replace the canned liquid.
How do I make this recipe vegetarian?
Replace the ground beef with a meat substitute, such as crumbled tempeh or an extra can of mixed beans. Use a vegetable-based taco seasoning to ensure all ingredients are plant-based.
Is this soup suitable for meal prep?
This soup is excellent for meal prep as it tastes even better the next day. It stores well in the fridge and freezer, making it a convenient option for weekday lunches.
Print
Hearty Ground Beef Taco Soup
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: General
Description
A quick and hearty taco-inspired soup that is budget-friendly and perfect for large families, combining ground beef, corn, beans, and stewed tomatoes.
Ingredients
- 1 lb. ground beef, cooked
- 1 14 oz. can corn, undrained
- 2 14 oz. cans pinto beans, undrained
- 2 14 oz. cans stewed tomatoes, pureed, undrained
- 1 packet taco seasoning
Instructions
- Combine: Mix all ingredients together in a large saucepan.
- Simmer: Simmer for 8-10 minutes.
- Serve: Serve with sour cream, shredded cheese, and tortilla chips.
Notes
This recipe freezes very well. Ladle the soup into freezer bags, label with the name and date, and store for later use.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 65 mg