Print

Easy 30-Minute Taco Soup with Ground Beef & Corn

30-minute taco soup - featured image
Print Recipe

A quick and delicious one-pot taco soup made with ground beef, fire-roasted tomatoes, black beans, and corn, ready in under 30 minutes. Perfect for busy weeknights and packed with smoky, comforting flavor.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 packet (1 ounce) taco seasoning
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 cups low-sodium beef broth
  • 1 tablespoon tomato paste (optional)
  • Tortilla chips or crushed tortilla strips (for serving)
  • Shredded cheddar or Monterey Jack cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Lime wedges (for serving)

Instructions

  1. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and let it cook undisturbed for 3-4 minutes until browned on one side. Break the beef into crumbles and continue cooking until no pink remains, about 5-6 minutes total.
  2. Add the diced onion to the pot and cook for 2-3 minutes until softened and translucent.
  3. Stir in the minced garlic and tomato paste (if using). Cook for 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly.
  4. Sprinkle the taco seasoning over the beef mixture and stir well to coat. Cook for 30 seconds to toast the spices.
  5. Pour in the fire-roasted diced tomatoes (with juices), drained black beans, frozen corn, and beef broth. Stir everything together, scraping the bottom of the pot to release any browned bits.
  6. Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 15 minutes, stirring occasionally, until the broth thickens slightly and the corn is tender.
  7. Taste and adjust seasoning with salt, pepper, or a squeeze of lime juice if needed.
  8. Ladle into bowls and top with crushed tortilla chips, shredded cheese, sour cream, fresh cilantro, diced avocado, and a squeeze of lime. Serve hot.

Notes

For deeper flavor, let the beef brown undisturbed before stirring. Toast the taco seasoning for 30 seconds after adding. Use fire-roasted tomatoes for a smoky taste. Rinse black beans to avoid cloudy broth. Add corn during the last 10 minutes to keep it from getting mushy. Let the soup rest for 5 minutes before serving. Leftovers taste even better the next day.

Nutrition

Keywords: taco soup, ground beef, corn, black beans, 30-minute meal, one-pot, weeknight dinner

Find it online: https://leilameals.com/easy-30-minute-taco-soup-with-ground-beef-and-corn/