Easy Taco Night Soup with ground beef, taco seasoning, ranch mix, beans, corn, and tomatoes — hearty, cozy, and perfect for weeknights.
The first time I made this Easy Taco Night Soup, I wasn’t exactly feeling like a domestic goddess. You know those evenings when you’ve already decided dinner is going to be… questionable? Yeah. It was cold outside, I was tired, and the only thing in the fridge was half an onion, some cheese, and a lonely avocado. Honestly, I was this close to making popcorn and calling it “rustic.”
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
But then I remembered a conversation I’d had with a friend ages ago about her “taco soup” that you just dump together from pantry stuff. I didn’t have her recipe, but I did have ground beef in the freezer, cans of beans and corn, and that random taco seasoning packet we all keep but never use. One hour later, the kitchen smelled like a little taco stand had set up shop right there in my house. I served it with tortilla chips, sour cream, and cheese, and my family? Let’s just say they forgot about my popcorn plan real quick.
Now, Easy Taco Night Soup is a permanent player in my dinner rotation — not just because it’s simple, but because it’s the kind of meal that feels like a hug… only spicier.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Easy Taco Night Soup Recipe?
There’s something magical about a recipe that doesn’t make you think too hard. Easy Taco Night Soup is that recipe. It’s hearty, it’s budget-friendly, and it works whether you’re cooking for two or twelve. Plus, it’s a little like having taco night in a bowl — which means you still get to do all the fun toppings without the hassle of building individual tacos.
The taco seasoning brings the smoky spice, the ranch dressing mix adds that “what is that?” tang, and everything else just… plays nicely together. And the best part? You can customize it every single time. Want it spicier? Throw in jalapeños. Need more veggies? Add zucchini or bell peppers. Feeling extra hungry? Serve it with warm cornbread.
Ingredient Notes:
Let’s talk about the cast of characters in this Easy Taco Night Soup.
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Ground Beef – I go for 80/20 because the little bit of fat makes it taste richer. But if you’re feeling virtuous, you can swap for ground turkey or chicken.
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Onion – The smell of onion hitting a hot pan? Best kitchen perfume ever.
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Taco Seasoning – Shortcuts are underrated, and this one delivers instant flavor without making you dig for spices.
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Ranch Dressing Mix – I know it sounds weird, but it’s the twist that makes people say, “Okay, what’s your secret?”
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Canned Tomatoes (Stewed + Mexican) – Two kinds means you get sweet and tangy at the same time.
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Chili Beans (Hot) – A little kick, but nothing too wild.
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Pinto Beans – Mild, earthy, and perfect for bulking up the soup.
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Corn – Fresh or canned, it’s those little bursts of sweetness that make you keep going back for another spoonful.
How To Make Easy Taco Night Soup?
Step 1: Brown the beef and onions
Grab your biggest pot because this recipe makes enough for seconds… and thirds. Cook your ground beef and onions over medium-high heat until the beef’s no longer pink and the onions are soft. Take your time here — this is where the base flavor builds.
Step 2: Drain the grease
Nobody wants a greasy soup, so pour off the extra fat. Trust me, your taste buds will thank you later.
Step 3: Add your seasonings
Sprinkle in the taco seasoning and ranch dressing mix. Stir until everything is coated and the smell has you considering skipping the rest of the steps and eating it now.
Step 4: Dump in the rest
This is the fun part — no draining, no fuss. Tomatoes, beans, corn — liquid and all — straight in. Stir it all together like you know what you’re doing.
Step 5: Simmer
Cover the pot, turn the heat down low, and let it do its thing for an hour. Go fold laundry, scroll Instagram, or just enjoy the smell drifting through the house.
Step 6: Serve and top
Scoop into bowls and add whatever makes you happy — cheese, sour cream, avocado, extra onions, and definitely tortilla chips.
Want To Save This Recipe?
Storage Options:
Leftovers? If you have any, that is. Keep it in the fridge for up to four days, and I swear it’s even better the next day. You can also freeze it (minus the toppings) for up to three months — just thaw in the fridge overnight and warm it up on the stove.
Variations and Substitutions:
The beauty of Easy Taco Night Soup is that it’s basically a choose-your-own-adventure dinner.
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Swap ground beef for shredded chicken or turkey.
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Add jalapeños or chipotle peppers if you want more heat.
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Use black beans instead of pinto.
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Add diced bell peppers or zucchini for extra veggies.
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Go vegetarian by skipping the meat and doubling the beans.
What to Serve with Easy Taco Night Soup?
It’s already a meal, but a little extra never hurts.
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Tortilla chips — for scooping, obviously.
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A fresh green salad — for balance (or at least the illusion of it).
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Mexican rice — if you’re going all in.
Frequently Asked Questions:
Can I make Easy Taco Night Soup in a slow cooker?
Oh, absolutely. Brown your beef and onions first, then throw everything in the slow cooker on low for 4–6 hours or high for 2–3.
Can I make it ahead?
Yes — and honestly, you should. Like chili, it’s one of those recipes that gets better overnight.
Is it spicy?
It’s got a little heat from the chili beans, but nothing too scary. You can always adjust to taste.
I’ve lost count of how many times I’ve made this Easy Taco Night Soup, but I do know this — every single time, it disappears fast. And if you try it, I have a feeling it’s going to become one of those recipes you pull out when you want dinner to feel effortless but still make everyone happy. So… are we making soup tonight or what?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Taco Night Soup
Ingredients
- 1 pound ground beef
- 1 large onion chopped
- 1 1.25 oz packet taco seasoning mix
- 1 1.25 oz packet ranch dressing mix
- 1 15 oz can stewed tomatoes
- 1 15 oz can Mexican-flavored tomatoes
- 1 15 oz can hot chili beans
- 1 15 oz can whole kernel corn , or fresh equivalent
- 1 15 oz can pinto beans
Instructions
Brown the meat and onions
- In a large pot over medium-high heat, cook the ground beef and chopped onion until the beef is thoroughly browned and the onion is softened.
Drain excess fat
- Carefully drain the grease from the pot to ensure a cleaner broth and balanced flavor.
Incorporate seasonings
- Add the taco seasoning mix and ranch dressing mix to the cooked beef and onions. Stir until the mixture is evenly coated with the seasonings.
Add remaining ingredients
- Without draining the liquid, add the stewed tomatoes, Mexican-flavored tomatoes, chili beans, corn, and pinto beans to the pot. Stir gently to combine.
Simmer the soup
- Reduce the heat to low, cover the pot, and allow the soup to simmer for approximately 1 hour, stirring occasionally to prevent sticking.
Serve
- Ladle the soup into bowls and serve hot. Garnish as desired with shredded cheese, sour cream, avocado slices, chopped onions, and tortilla chips.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
