Taco Soup

We taco lot about this soup.  Because it’s just that good.

spoon with chips
I have a passionate dislike for that kind of play on words.  But hey, this is a food blog!  And I will use food language!  I’m sitting here with my favorite WATER (so exciting, I know.) finishing a peanut butter bar, and thinking of all the fooood that this weekend consisted of. (stuffed peppers, sub sandwiches, cream cheese dip, I could go on.)  Oh, well.  What’s done is done, right? 😉 Since football season is over, it’s time to spend your free time with family and friends, whether that’s with a board game, a walk in a winter wonderland, or just a movie night!  Just spend time together.  Every Double Batch recipe is dedicated to putting a comforting family dinner or dessert on the table with it’s ease, flexibility, and taste, which is why we love to welcome you in, every single week, with new and comforting classics.

bowl side

Okay, let’s get back to this soup.  The recipe is legit a 10-minute wonder.  Prep time: minimal.  Ingredients: pantry staples.  Toppings: a must.

We’re just going to saute the onions in a large pan.  After the onions are slightly softened, we’ll add in the ground beef, mixing with the taco seasoning once it’s fully cooked.  After that is combined, just pour in the tomatoes, corn, beans, and simmer!  Top it with all your favorites, and dinner is a piping hot one-pot wonder.

spoon with chips far

This soup is so, so good and so, so easy.  You need it, like, yesterday.  It’s one of those 3-can beauties that’s simmered over a low flame and immediately inhaled.  The perfect dish for a crazy, homework-filled school night or a lazy, frigid Sunday.

spoon at window

⬆️️Because you must make this.  TONIGHT.


Taco Soup

Yields: 6 servings


  • 1 medium onion, diced
  • 1 tablespoon olive oil
  • 1 lb ground beef
  • 1 14oz can diced tomatoes
  • 1 15 oz can corn, undrained
  • 1 15oz can black beans, drained and rinsed
  • 1/2 cup taco seasoning
  • cheese, sour cream, salsa, etc, for topping
  • tortilla chips, for dipping


  1. Heat oil in a large pot over medium heat.  Stir in onions, cooking until slightly soft.  Add ground beef, cooking until no longer pink.  Stir in the taco seasoning until fully combined.
  2.  After the meat mixture is prepared, pour in the tomatoes, corn, and black beans, stirring to combine.  Add 1/2 cup water, if desired.  Simmer for 30 minutes to 1 hour. (this can also simmer in a crockpot for hours)  Top with sour cream, cheese, and any other favorite toppings.
  3. Leftovers may be refrigerated for up to 1 week.  Soup may be frozen for up to 4 months.


spoon with chips

Comfort food at its best!😊

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