Our Family-Favorite, Easy Taco Soup Recipe for Cold Weather
On November 16, 2020 by Megan FolsomGrowing up, we had taco soup all of the time, especially in the winter and we LOVED it. There are so many different ways to customize it and change it up. This was such a classic in our home, so it’s no wonder that I make it all of the time now too. Plus, it’s usually my go-to when taking meals to friends, because it’s quick, easy, filling, affordable and everyone loves it! We ALWAYS serve ours with tortilla chips; some people use the chips as spoons, some crush them up into the soup and some put the chips at the bottom of the bowl. This recipe makes enough to feed my husband, toddler and I for two full meals, with a little bit left over. On average, I would say it probably makes 5-6 servings, depending on how many toppings and chips you add to it.
Ingredients
- 1-1.5 lbs of ground beef
- 1 small onion diced
- 1 packet or 2 tablespoons of taco seasoning
- 1 can of corn
- 1 can of beans (black, white, kidney, pinto, etc.)
- 1 can of tomato paste
- 2 cans of tomato sauce
- 1 can of tomato juice (11.5 oz)*
*If you like tomato chunks, you can replace the can of tomato juice for a can of diced tomatoes.
Instructions for Stove-Top
- Brown your beef and onion together (in the same, large pot that you make your soup, to use less dishes). Drain extra liquid.
- Add taco seasoning mix and tomato paste.
- Mix in the remaining cans of tomato juice, sauce, corn and beans. Don’t drain any of the liquid from them.
- Bring everything to a boil.
- Reduce the heat and simmer for 30 minutes to an hour, stirring occasionally. (I prefer to keep it covered with a lid to prevent splashes around my oven.)
- Serve with plenty of toppings (see below).
Instructions for Crock Pot:
- Brown your beef and onion together and drain liquid from the meat.
- Add taco seasoning mix, tomato paste, tomato juice, tomato sauce, corn and beans. Don’t drain any of the liquid from them.
- Cook on low heat for several hours. You can leave it on low all day, if you put it all together in the morning. If the meat is pre-cooked, this step really just helps all of the flavors to blend together.
- OR cook on high for 2-3 hours.
- Serve with plenty of toppings (see below).
Topping Ideas:
- Tortilla chips (crushed or whole)*
- OR Fritos
- Sour cream*
- Shredded cheese*
- Diced avocado*
- Rice at the bottom of the bowl
- Chopped green onions
- Sliced black olives
- Fresh cilantro
- Sriracha or hot sauce for heat
*Our family’s must-haves
Freeze for Later
You can also freeze this recipe very easily after cooling it completely. Store it in a freezer-safe container or in individual portions in Ziploc bags. For best taste and quality, freeze up to 6 months in an airtight container or freezer bag.
Be sure to check out my: Easy Chicken Enchilada Recipe too!
*Disclaimer: Some of the links on my website are affiliate links. This means that at no additional cost to you, I may earn a small commission if you click through and make a purchase.
Receive a FREE copy of my Girls’ Night ideas: