Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on Time
20 Mins
Total Time
55 Mins
Makes 14 cups

In addition to being super simple, this easy taco soup recipe makes a lot of food, meaning you won’t have to worry about lunch or dinner for the next few days. Most of the ingredients are already in your pantry, so everything comes together quickly. We like finishing it off with corn chips or shredded cheddar cheese, but there’s a lot of opportunity to get creative here. For extra zing, top it with fresh cilantro, sour cream, or Greek yogurt. 

How to Make It

Step 1

Brown ground beef in a large Dutch oven over medium-high heat, stirring constantly, 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Return to Dutch oven.

Step 2

Stir pinto beans, next 8 ingredients, and 2 cups water into beef; bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 30 minutes. Serve with desired toppings.

Step 3

*1 1/2 cups chicken broth may be substituted.

Step 4

The Sandwich: Sprinkle shredded pepper Jack cheese on 6 (6-inch) fajita-size flour tortillas. Fold tortillas in half, press gently to seal, and spread butter on each. Cook quesadillas in a hot skillet 2 to 3 minutes on each side until browned. Cut into wedges.

Ratings & Reviews

Southern Cook's Review

Southern Cook
January 02, 2012
This recipe is very easy. I browned the meat on a Sunday & quickly cooked it a couple of nights later. Only suggestion is that the green beans were "too much" time I may do baby limas? My whole family commented they seemed out of place - even my son that loves green beans left some in his bowl. Served this with those Bisquick garlic-cheese biscuits and it was a great family week night meal. This is def a keeper for a busy family & I am glad it turned out well. Also makes a huge portion -- so you could share with a new mom or have guests and have plenty to serve.

1foxylady's Review

February 25, 2012
ok base, I added a whole onion and 4 cloves of garlic with ground beef. then only used one can of pinto and added one can of black beans. Used Mexican diced tomatoes, Mecican stewed tomatoes, no green beans (clearly does not belong) and several good dashes of hot sauce. Finished with a large hand full of fresh cilantro......YUM !!!

Michellehanks's Review

October 05, 2013

Drok00's Review

February 20, 2012
Quite tasty, and rather easy, could easily provide 2 meals for a family of four. I added additional corn (as I couldn't find any 12oz bags at the grocery store), and I doubt it made much of a difference. I used Sam Adams Winter Lager, as that was all I had on hand. Served topped with cheese and tortilla twists. Next time I might season the meat a little for a bit more of the taco flavor.

BrendaCdna312's Review

March 10, 2012
My husband loved it so much i only added one can of tomatoes and added just enough frozen vegetables.

NancyMcCloud's Review

January 06, 2012

DianneCC's Review

November 23, 2011
The December 2011 issue of Southern Living is wonderful. I was looking through the soup recipes and ran across the taco soup. I didn't have all the ingredients like the Ranch Dressing, but the taco seasoning, green beans and beer made it extra yummy! I always add sugar to tomato recipes which I did a little with this. Fast and easy!