7 Can Taco Soup Recipe with Ground Beef for Busy Weeknights
Some nights, you just need a dinner that doesn’t take much thought or prep. This 7 Can Taco Soup is exactly that. Made with seven canned pantry staples, ground beef, and taco seasoning, it cooks into a hearty soup with plenty of Tex-Mex flavor. It’s simple, filling, and especially nice to have on the menu when the week gets busy.
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Looking for another easy Tex-Mex dinner? Try this Chicken Enchilada Soup next.
How to Make 7 Can Taco Soup
Here are the ingredients you need to make this Seven Can Taco Soup recipe, plus step by step instructions for how to make it.
Ingredients
- 1 lb ground beef
- ½ onion, diced
- 15 oz can Black beans, drained and rinsed
- 15.5 oz can Pinto beans, drained and rinsed
- 15.25 oz can sweet corn, drained
- 14.5 oz can diced tomatoes, drained
- 4 oz can Green chilis, drained
- 28 oz can enchilada sauce
- 14.5 oz can Chicken broth
- 1 oz packet taco seasoning
- 1 oz packet ranch seasoning
- 1 tbsp garlic
- 2 tsp smoked paprika
Step by Step Instructions
1. Drain and rinse the beans well. Drain the corn, tomatoes, and green chiles, then set everything aside.
2. Add the ground beef and chopped onion to a medium skillet over medium heat. Cook, breaking the beef into crumbles as it browns, until the meat is fully cooked and the onion has softened. Drain off any excess grease.
3. Add the cooked beef and the remaining ingredients to a large stockpot, then stir well to combine.
4. Cover the pot and let the soup simmer over low heat for about 1 hour, stirring occasionally.
5. Once everything is heated through and the flavors have had time to blend, ladle into bowls and serve with your favorite taco toppings.
Note
This recipe can serve anywhere from 6 to 8 people depending on portion size.
This 7 Can Taco Soup is an easy dinner to turn to when you want something warm and filling without a lot of work. Spoon it into bowls and add your favorite toppings, like shredded cheese, sour cream, avocado, or crunchy tortilla chips. It’s simple, hearty, and even better when you can save the leftovers for lunch the next day.
More Easy Tex-Mex Recipes
7 Can Taco Soup
Ingredients
- 1 lb ground beef
- ½ onion, diced
- 15 oz can Black beans, drained and rinsed
- 15.5 oz can Pinto beans, drained and rinsed
- 15.25 oz can sweet corn, drained
- 14.5 oz can diced tomatoes, drained
- 4 oz can Green chilis, drained
- 28 oz can enchilada sauce
- 14.5 oz can Chicken broth
- 1 oz packet taco seasoning
- 1 oz packet ranch seasoning
- 1 tbsp garlic
- 2 tsp smoked paprika
Instructions
- Drain and rinse the beans well. Drain the corn, tomatoes, and green chiles, then set everything aside.
- Add the ground beef and chopped onion to a medium skillet over medium heat. Cook, breaking the beef into crumbles as it browns, until the meat is fully cooked and the onion has softened. Drain off any excess grease.
- Add the cooked beef and the remaining ingredients to a large stockpot, then stir well to combine.
- Cover the pot and let the soup simmer over low heat for about 1 hour, stirring occasionally.
- Once everything is heated through and the flavors have had time to blend, ladle into bowls and serve with your favorite taco toppings.
