Taco Soup

No tortillas required: this beef-and-bean packed soup has all the flavors of a taco, all in one pot. It's a great quick weeknight dinner for the whole family. If you really miss that taco shell crunch, sprinkle your bowl with some crushed tortilla chips.
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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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1 tablespoon olive oil

1 bunch scallions, white and green parts separated, chopped

1 pound ground beef chuck

One 1-ounce packet taco seasoning

One 1-ounce packet ranch dressing seasoning

Two 10-ounce cans diced tomatoes with green chiles

Three 15-ounce cans beans, drained and rinsed (a mix of pinto beans, black beans and kidney beans)

One 10-ounce can whole corn kernels, drained

Kosher salt 

Shredded Cheddar, for serving

Sour cream, for serving

Pico de gallo, for serving


  1. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the scallion whites and cook, stirring occasionally, until fragrant and soft, about 2 minutes. Add the beef and cook, stirring to break it up into small crumbles, until cooked through, 8 to 10 minutes. Stir in the taco and ranch seasonings until well combined.
  2. Add the tomatoes, beans, corn and 1 teaspoon salt. Fill one of the bean cans with water and add it to the pot. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until the beans are warmed through, about 10 minutes. 
  3. Serve in bowls with scallion greens, Cheddar, sour cream and pico de gallo.