This ground beef taco soup is a hearty and flavourful dish, loaded with tender beef mince, black beans, and a blend of homemade Mexican seasoning. It’s like your favourite taco in a bowl, perfect for cozy dinners or meal prep. Top with your favourite taco fixings and corn chips, of course, for that real taco feel.
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Why you'll love this recipe
Easy to Make. With simple ingredients and minimal prep, this taco soup is perfect for busy weeknights or quick meal prep.
Hearty and Filling. Packed with ground beef, black beans, and vegetables, this Mexican seasoning soup is a satisfying meal that keeps you full and warm.
Versatile Cooking Methods. You can make this taco soup with black beans however you want. I've given instructions for slow cooker, crock pot and dutch oven.
Customizable Toppings. From shredded cheese to avocado slices, you can personalize this soup with your favourite taco fixings for extra flavour.
Ingredients
Beef taco soup
Taco seasoning. A mix of garlic powder, onion powder, dried oregano, cumin powder, paprika, and cayenne pepper brings bold, Mexican-inspired flavours to this ground beef taco soup; you can also use store-bought seasoning for convenience.
Ground beef. The base of the soup, this adds a hearty, savoury element to the beef mince taco soup, but you can substitute with ground turkey or chicken for a lighter option.
Black beans. These add protein and texture to the taco soup with black beans, making it extra filling and nutritious.
Sweetcorn. Adds a sweet, crisp contrast to the savory flavours, and frozen or fresh corn can be used if you don’t have canned corn on hand.
Crushed tomato. Forms the rich, flavourful base of the Mexican soup, with canned diced tomatoes or tomato sauce as easy substitutes.
Stock. Adds depth to the soup's flavour, with vegetable or beef stock as great alternatives to chicken stock.
Onion and garlic. Help pack the taco ground beef soup with heaps of flavour.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Taco soup toppings
Sour cream or Greek yogurt. Adds creaminess and a tangy contrast to the rich flavours.
Fresh coriander, parsley or spring onion. Adds a fresh, herbaceous note to the Mexican soup.
Corn chips. A crunchy, salty topping that pairs perfectly with the soup, and can be swapped for tortilla strips or crackers.
Shredded cheese. A classic taco topping, it melts perfectly over the hot soup, with cheddar, Monterey Jack, or any favourite cheese working well.
How to make taco soup (Slow cooker/Crock Pot)
- Prepare the ingredients
- Add the chopped onion and minced garlic to the pan with the beef, cooking until the onion is softened.
- Add ground beef over medium heat until fully cooked, breaking it up as it cooks. Drain any excess fat.
- Transfer to slow cooker/crock pot
- Add the browned beef, onion, and garlic mixture to the slow cooker or crock pot.
- Pour in the black beans, sweetcorn, crushed tomatoes, and stock.
- Stir in the taco seasoning, mixing until well combined.
- Cook the soup
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir occasionally if you're around, but it's not necessary.
- Serve
- Once the soup is done, taste and adjust seasoning if needed.
- Ladle the soup into bowls and top with shredded cheese, sour cream or yogurt, fresh coriander, spring onion, and corn chips as desired.
How to make taco soup (Dutch oven)
- Brown the ground beef
Heat the Dutch oven over medium-high heat. Add the finely chopped onion and minced garlic to the beef. Cook until the onion is softened and fragrant.
Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat. - Combine ingredients
Stir in the black beans, sweetcorn, crushed tomatoes, and stock.
Mix in the taco seasoning until everything is well combined. - Simmer the soup
Bring the mixture to a simmer over medium heat.
Reduce the heat to low, cover, and let it simmer for 30-45 minutes, stirring occasionally. - Serve
Once the soup has thickened and all the flavors have melded, taste and adjust the seasoning if necessary.
Serve with your favorite toppings like shredded cheese, sour cream, fresh coriander, spring onion, and corn chips.
Top Tip
Make sure to thoroughly brown the ground beef before adding it to the soup. This step adds a depth of flavour that enhances the overall taste of the dish. Otherwise it would just draw in all the tomatoey flavours which can leave it a little bland.
Recommended equipment
- Measuring cups and measuring spoons
- Large knife
- Cutting board
- Slow cooker or crock pot/multi-cooker or dutch oven
- Spatula or wooden spoon
Meal prep and leftovers
Meal prepping ground beef taco soup is a great way to ensure you have a hearty, flavourful meal ready for busy days. This minced beef taco soup with black beans is fantastic when reheated and you can easily make a double batch and store in the freezer for quick and easy meals you don't have to think about.
Storing
Allow the soup to cool at room temperature for no more than 2 hours. Then, keep the Mexican taco soup in airtight containers in the fridge for up to 4 days.
Store any toppings you wish to use separately so they don't get soggy in the minced beef soup.
Reheating
Reheat using the microwave, stovetop, or slow cooker on low until warmed through. For the best texture, reheating on the stovetop or slow cooker is recommended. But, whatever option you use, make sure to stir occasionally so the entire ground beef taco soup warms up. Add fresh toppings after reheating.
Freezing
Allow the Taco seasoning soup to cool completely before transferring it to freezer-safe bags or containers. Reheat from frozen by simmering on the stovetop or using a slow cooker to maintain the soup's texture and flavour.
I find soup stores really well in souper cubes because you can pop them straight out of the freezer over into a small pot on low and it will very gradually reheat (without having to thaw, which is perfect for the nights you might forget!)
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Taco soup pairs well with toppings like shredded cheese, sour cream, or fresh coriander. Serve it with corn chips, a side of guacamole, or a simple green salad to complete the meal.
Yes, taco soup can be frozen! Just let it cool completely before transferring to freezer-safe containers. I really like using the 2-cup souper cubes for the ground beef soup as it makes a single serving for a quick dinner.
It will keep well for up to 6 months, making it a convenient make-ahead meal.
Taco soup can be a healthy option, especially when made with lean ground beef and plenty of vegetables like black beans and sweetcorn. Adjust the seasoning and toppings to suit your dietary preferences. Remember, healthy is subjective and everything can have a place in a balanced diet 🙂
Other Mexican inspired meal prep recipes
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Mexican Ground Beef Taco Soup with Black Beans
Ingredients
Soup
- 500 g ground beef
- 400 g (1 tin) black beans drained
- 400 g (1 tin) sweetcorn drained
- 800 g crushed tomato
- 2 cups stock
- 1 onion finely chopped
- 4 garlic cloves minced/grated
Taco seasoning (optional) (you can use store bought)
- 5 g (1 tsp) garlic powder
- 5 g (1 tsp) onion powder
- 5 g (2 tsp) dried oregano
- 10 g (2 tsp) cumin powder
- 10 g (2 tsp) paprika
- ¼ teaspoon (¼ tsp) cayenne pepper
Toppings
- Shredded cheese
- Sour cream or yoghurt
- Fresh coriander
- Spring onion
- Corn chips
Instructions
Slow Cooker/Crock Pot Instructions:
- Heat a small amount of oil in a pan, then add onion and minced garlic for 2 minutes.
- Add beef and break it apart to allow to brown.
- Transfer to slow cooker/crock pot then pour in black beans, sweetcorn, crushed tomatoes, and stock. Stir in taco seasoning until well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.
- Taste and adjust seasoning as needed. Ladle into bowls and top with shredded cheese, sour cream or yogurt, fresh coriander, spring onion, and corn chips.
Dutch Oven Instructions:
- Heat a small amount of oil in the dutch oven, then add onion and minced garlic for 2 minutes.
- Add beef and break apart to allow it to brown.
- Stir in black beans, sweetcorn, crushed tomatoes, and stock. Mix in taco seasoning until well combined.
- Bring the mixture to a simmer over medium heat. Reduce heat to low, cover, and simmer for 30-45 minutes, stirring occasionally.
- Once thickened and flavours have melded, taste and adjust seasoning if needed. Serve with your favourite toppings like shredded cheese, sour cream, fresh coriander, spring onion, and corn chips.
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