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Easy One-Pot Taco Soup with Ground Beef: 30-Minute Family Dinner

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A quick and hearty one-pot taco soup made with ground beef, beans, corn, and a flavorful broth. Ready in just 30 minutes, this crowd-pleasing weeknight dinner is perfect for busy families and requires minimal cleanup.

Ingredients

Scale
  • 1 pound ground beef (80/20 works great)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 packet taco seasoning (or 3 tablespoons homemade blend)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred)
  • 1 can (14.5 ounces) tomato sauce
  • 2 cups beef broth (low-sodium preferred)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional but recommended)
  • Salt and black pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, crushed tortilla chips, lime wedges

Instructions

  1. Brown the ground beef: Place your pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink—about 5 to 7 minutes. Let it sit undisturbed for a minute before stirring to get crispy bits. Spoon out excess fat, leaving about 1 tablespoon for flavor.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onion to the pot with the beef. Cook for 3 to 4 minutes, stirring occasionally, until onion softens and turns translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Add the seasonings: Sprinkle taco seasoning, chili powder, cumin, and smoked paprika over the beef and onion mixture. Stir well to coat evenly. Let cook for about 1 minute to toast the spices.
  4. Pour in the liquids and canned goods: Add diced tomatoes (with their juices), tomato sauce, and beef broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
  5. Add the beans and corn: Stir in drained black beans, kidney beans, and corn until evenly distributed.
  6. Simmer the soup: Bring to a gentle boil, then reduce heat to low. Cover and let simmer for 15 to 20 minutes to meld flavors. If too thick, add a splash more broth or water.
  7. Taste and adjust: After simmering, taste and add salt and pepper as needed. For more heat, add a pinch of cayenne or a dash of hot sauce.
  8. Serve with toppings: Ladle into bowls and let everyone customize with their favorite toppings.

Notes

For best flavor, don’t rush the browning of the beef and toast the spices. The soup tastes even better the next day as flavors meld. To make it thicker, mash half of one can of beans before adding. For a vegetarian version, skip the beef and add extra beans and vegetables. For a slow cooker version, brown beef and onions first, then cook on low for 6-8 hours or high for 3-4 hours. For Instant Pot, use sauté function to brown, then cook on high pressure for 10 minutes with quick release.

Nutrition

Keywords: taco soup, one-pot meal, ground beef, 30-minute dinner, weeknight dinner, easy soup, family dinner, comfort food

Find it online: https://clunkcook.com/easy-one-pot-taco-soup-with-ground-beef-30-minute-family-dinner/