5-Ingredient Ground Beef Taco Soup
Quick weeknight taco soup built on ground beef, black beans, diced tomatoes with green chilies, and vegetable stock. Seasoned with taco spice, then simmered briefly and finished with fresh toppings: sour cream, Mexican cheese blend, red onion, cilantro, and avocado.
Ingredients
- ⅔ pounds ground beef
- 1 can diced tomatoes with green chilies
- 1 cup vegetable stock
- 1 can black beans, rinsed, drained
- 1 ½ tablespoons taco seasoning
- 1 tablespoon sour creamGreek yogurt1:1dairyFull guide →
- 2 tablespoons Mexican blend cheesecheddar1:1cheeseFull guide →
- 2 teaspoons red onion, chopped
- 1 teaspoon cilantro, fresh, chopped
- 2 tablespoons avocado, chopped
Instructions
- 1
In a non-stick saucepan over medium-high heat, add ground beef and sprinkle seasoning over the meat.
- 2
Stir to break the meat into pieces and cook evenly until no pink remains.
- 3
In a non-stick large pot, add black beans, canned tomatoes, vegetable stock, and remaining taco seasoning.
- 4
Cover and bring to a boil.
- 5
Reduce heat to low-medium and stir in the cooked beef.
- 6
Simmer over medium heat for 10-15 minutes.
- 7
Serve with sour cream, cheese, red onion, cilantro, and avocado as toppings.
Tips
Breaking ground beef into small pieces during cooking ensures even seasoning distribution and quicker doneness.
Good to Know
Refrigerate covered for up to 3 days. Freezing may compromise avocado and sour cream texture.
Brown beef and prepare broth base up to 2 days ahead. Add fresh toppings just before serving.
Ladle into bowls and top with sour cream, cheese, red onion, cilantro, and avocado.
Common Mistakes
Do not skip rinsing canned beans to avoid excess sodium and starchy texture.
Do not overcook or the soup becomes mushy; simmer 10-15 minutes as stated.
Do not add all seasoning at once; split between beef and broth for balanced flavor.