7 Can Taco Soup with Ground Beef
This 7 Can Taco Soup with Ground Beef is hearty, flavorful, and perfect for an easy family dinner. It’s loaded with beans, corn, tomatoes, and seasoned ground beef in a rich enchilada broth.
Serve it with your favorite toppings like shredded cheese, sour cream, tortilla chips, and avocado.
It’s a comforting meal for busy weeknights, game day, or cold weather.
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Why You’ll Love This Recipe
- Easy to prepare: Simple canned ingredients and ground beef make prep quick and straightforward.
- Hearty and filling: Ground beef, beans, corn, and vegetables create a satisfying soup for lunch or dinner.
- Full of flavor: Taco seasoning, ranch seasoning, smoked paprika, cumin, and enchilada sauce give the soup plenty of savory flavor.
- Great for feeding a crowd: This recipe makes eight servings, making it useful for family meals or gatherings.
- Mostly hands-off: After browning the beef and onion, everything simmers together in one pot.
7 Can Taco Soup with Ground Beef Ingredients
- Ground beef
- Onion, diced
- Black beans, drained and rinsed
- Pinto beans, drained and rinsed
- Sweet corn, drained
- Diced tomatoes, drained
- Green chilis, drained
- Enchilada sauce
- Chicken broth
- Taco seasoning
- Ranch seasoning
- Garlic
- Smoked paprika
- Cumin
How To Make 7 Can Taco Soup with Ground Beef
This visual guide is helpful for making this recipe. For the full printable recipe with measurements, scroll to the bottom of the post.
Drain and rinse the black beans and pinto beans, then drain the corn, diced tomatoes, and green chiles. Add them to a large pot.
Add the taco seasoning, ranch seasoning, garlic, smoked paprika, and cumin.
In a medium skillet, cook the ground beef and onion over medium heat, breaking up the meat as it cooks, until the beef is no longer pink.
Add the cooked ground beef and onion along with the enchilada sauce and chicken broth to the pot. Cover and simmer over low heat for 1 hour.
7 Can Taco Soup with Ground Beef FAQs
Do I need to drain the canned ingredients?
Yes. Drain and rinse the black beans and pinto beans, and drain the corn, tomatoes, and green chilis before adding them to the soup.
How do I store leftover taco soup?
Store leftover taco soup in an airtight container in the refrigerator for up to 4 days. Reheat it on the stovetop over low heat or in the microwave until hot.
Can I freeze taco soup?
Yes! Let the soup cool completely, then transfer it to a freezer-safe container or freezer bag. Freeze for up to 3 months, then thaw overnight in the refrigerator and reheat until hot.
Do I need to cook the ground beef first?
Yes. Cook the ground beef with the diced onion over medium heat until the beef is no longer pink before adding it to the soup.
Can I use different beans in taco soup?
Yes! You can swap the black beans or pinto beans for kidney beans, chili beans, or another canned bean you have on hand.
How many servings does this recipe make?
This recipe makes 6- 8 servings depending on how much you serve.
7 Can Taco Soup with Ground Beef
Ingredients
- 1 lb ground beef
- ½ onion diced
- 15 oz can Black beans drained and rinsed
- 15.5 oz can Pinto beans drained and rinsed
- 15.5 oz can sweet corn drained
- 14.5 oz can diced tomatoes drained
- 4 oz can Green chilis drained
- 28 oz can enchilada sauce
- 14.5 oz can Chicken broth
- 1 oz packet taco seasoning
- 1 oz packet ranch seasoning
- 1 tbs garlic
- 2 tsps smoked paprika
- 1 tsp cumin
Instructions
- Drain and rinse the black beans and pinto beans, then drain the corn, diced tomatoes, and green chiles. Add them to a large pot.
- Add the taco seasoning, ranch seasoning, garlic, smoked paprika, and cumin.
- In a medium skillet, cook the ground beef and onion over medium heat, breaking up the meat as it cooks, until the beef is no longer pink.
- Add the cooked ground beef and onion along with the enchilada sauce and chicken broth to the pot. Cover and simmer over low heat for 1 hour.
