This Beef Taco Soup (Dump & Go) is a one-pot dinner packed with bold taco flavors, hearty ground beef, beans, and corn. Just dump everything in the pot and let it simmer perfect for busy weeknights, meal prep, game day, or cozy family dinners. Easy, budget-friendly, and freezer-friendly.
Why You’ll Love This Recipe
- True dump-and-go one-pot meal
- Family-friendly and crowd-pleasing
- Budget-friendly pantry ingredients
- Easy to customize and freezer-friendly
Ingredients
For the Soup
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained & rinsed
- 1 (15 oz) can kidney beans, drained & rinsed
- 1 cup corn (frozen or canned)
- 1 (15 oz) can diced tomatoes
- 1 cup beef broth
- 1 packet taco seasoning (or 2 tablespoons homemade)
- ½ teaspoon cumin (optional, for extra flavor)
- Salt & black pepper, to taste
Optional Toppings
- Shredded cheddar or Mexican-blend cheese
- Sour cream or Greek yogurt
- Chopped cilantro
- Avocado slices
- Tortilla chips or strips
Step-by-Step Instructions
- In a large pot or Dutch oven, cook ground beef and onion over medium heat until beef is browned. Drain excess grease.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add beans, corn, diced tomatoes, beef broth, taco seasoning, cumin, salt, and pepper.
- Stir everything together and bring to a gentle boil.
- Reduce heat and simmer for 15–20 minutes, stirring occasionally.
- Taste and adjust seasoning as needed.
- Serve hot with your favorite taco toppings.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon or ladle
- Measuring cups & spoons
Tips & Variations
- Slow cooker: Brown beef first, then dump everything into the slow cooker and cook on low 6–7 hours or high 3–4 hours.
- Spicy: Add jalapeños, hot salsa, or cayenne pepper.
- Low carb: Skip beans and corn; add extra beef or bell peppers.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months.
Serving Suggestions
- Serve with tortilla chips or cornbread
- Pair with a simple green salad
- Top with extra cheese and avocado for a loaded bowl
Nutrition Facts (Approximate per serving)
- Calories: 390
- Protein: 28g
- Carbohydrates: 26g
- Fat: 18g
Conclusion
This Beef Taco Soup (Dump & Go) is proof that big flavor doesn’t need big effort. With one pot and simple ingredients, you get a hearty, comforting meal that’s perfect for busy nights and hungry crowds. Save it, print it, and keep it on repeat all season long.
FAQ – Beef Taco Soup
Can I freeze beef taco soup?
Yes! Let it cool completely and freeze in airtight containers for up to 3 months.
How do I make this ahead of time?
Cook fully, cool, and store in the fridge. Reheat when ready to serve.
Can I use ground turkey instead of beef?
Absolutely ground turkey or chicken works great.
Do I have to brown the beef first?
For best flavor and texture, yes. It also removes excess grease.
Can I make this creamy?
Stir in cream cheese or heavy cream at the end for a creamy taco soup.