Effortless Taco Soup

With the weather starting to feel more like December, I am definitely in the soup mood! My friend’s mom made this for some friends a few months back and I tried to recreate it as best as possible with a few changes! I could literally eat mexican cuisine every single day if I had too, so to combat a taco bell run two days in a row, I decided it was time to try this soup out! This is so simple and I’m so excited to have this for my next week of lunches/dinners!


Ground Beef: 2 lbs (as lean as you prefer)

Taco Seasoning: 1 packet per pound of ground beef (in this case, 2 packets)

Diced Tomatoes: 2 14oz cans or 1 28 oz can

Tomato Sauce: 1 14oz can

Whole Kernel Corn: 2 14oz cans

Canned Beans: 2 14oz cans of black beans, feel free to add pinto or kidney in exchange!

Shredded Cheese: your preference, I went for some Colby and Monterey Jack (yum!)


Water: 1 cup

*Makes plenty to entertain, if you are just making it for yourself and aren’t a fan of leftovers, I would recommend cutting everything in half. I just put a container of it in the freezer for next week (aka finals week and no time for cooking!)



First, brown your ground beef, draining the grease until thoroughly cooked. Follow your directions to season the ground beef with your taco seasoning packets. Typically this is to let it simmer and add 3/4 cup of water per pound of meat.


Find your largest pot or if you want, get out your crockpot! Add all of the canned ingredients with your ground beef in the pot. Make sure to drain your corn and beans, I didn’t see the need to drain the tomatoes! Add a cup of water into your pot as well. If you would rather have a more liquid base, add another cup of water!

Let this cook on medium heat for around 20-30 minutes, stirring every 5 minutes. While you are waiting you can line the bottom of the bowl you will be eating from with Fritos corn chips! This will be your base for your soup when its ready to eat!!



When the soup is hot and ready to go, begin to scoop out your portion over the Fritos corn chips! If the smell isn’t enough to want to dive into it already, wait until you add some shredded cheese on top! The cheese will melt on its own, so no need to put it in the microwave or anything.



Two questions for the day: how easy was this to make and how quickly was your bowl empty? I literally can not wait to eat this over the weekend when my school work begins to pick up and the last thing I have time for is to cook a huge meal. You can also just eat this with regular Tostitos chips if you prefer to snack on this sometime! Couldn’t be simpler and will definitely be fun for your friends to make their own bowls.

Update (12/8/12): After eating for a few days, I would say this definitely makes about 15 or so bowls of soup, so keep that in mind if you would rather cut the ingredients in half and make less!


12 thoughts on “Effortless Taco Soup

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  3. Great recipe! I found it freezes really well. I store it in 2 serving containers for my hubby and I to defrost on busy weeknights. Then top with fresh sourcream and the cheese. Yummo!

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