When you open your pantry and see canned goods, taco seasoning, and ground beef, this soup is your hero. Ground beef taco soup made with pantry staples delivers big flavor without needing a dozen fresh ingredients. Below you’ll find the full recipe, tips, variations, storage advice, FAQs, and links to related recipes you’ll love.
Table of Contents
Why This Pantry‑Staple Soup Works
A Recipe Born from Simplicity
On nights when grocery runs didn’t happen, I leaned on what was stocked: canned beans, corn, tomatoes, and lean ground beef. One evening, I tossed everything into a pot with taco seasoning and broth. The result? A hearty, satisfying soup that felt like more effort than it was. From then on, “pantry taco soup nights” became a regular in our home.
Comfort Meets Budgeting
This ground beef taco soup is cozy, filling, and wallet‑friendly. Pantry staples lower cost and extend shelf life, yet you don’t sacrifice on taste. It’s perfect for meal prep, last‑minute dinners, or when you just need something reliable and warm.
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Ground Beef Taco Soup with Pantry Staples
- Total Time: 30 minutes
- Yield: 4 servings
Description
A hearty ground beef taco soup made with pantry staples like beans, corn, and tomatoes. Cozy, budget-friendly, and easy to prep.
Ingredients
Ground beef (lean), 1 lb
Black beans, drained & rinsed, 1 can
Corn, drained, 1 can
Diced tomatoes, 1 can
Tomato sauce or crushed tomatoes, 1 can
Taco seasoning mix, 1 packet or 2 tbsp
Broth (beef or chicken), 2 cups
Salt & pepper, to taste
Instructions
1. In a pot, brown the ground beef. Drain excess fat.
2. Add tomatoes, tomato sauce, and broth. Stir to combine.
3. Mix in drained beans and corn.
4. Add taco seasoning. Stir and adjust salt/pepper.
5. Bring to a simmer and cook covered 10–15 minutes.
6. Serve hot with your favorite toppings.
Notes
Use kidney or pinto beans if preferred.
Swap ground beef for turkey or plant-based meat.
Add jalapeños or chili flakes for heat.
Freeze leftovers without toppings for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 5 g
- Sodium: 690 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 65 mg
Keywords: ground beef taco soup, pantry staple soup, budget dinner
Ingredients & Tools You’ll Need
Ingredient List (Pantry Favorites)
| Ingredient | Amount / Notes |
|---|---|
| Ground beef (lean) | 1 lb (≈ 450 g) |
| Black beans, drained & rinsed | 1 can |
| Corn, drained | 1 can |
| Diced tomatoes (plain or with green chiles) | 1 can |
| Tomato sauce or crushed tomatoes | 1 can |
| Taco seasoning mix | 1 packet (or 2 tbsp homemade) |
| Broth (beef or chicken) | 2 cups (≈ 480 ml) |
| Salt & pepper (to taste) | As needed |
These ingredients are likely already in your pantry or budget shopping list.
Equipment & Tools
- Large pot or Dutch oven
- Wooden spoon or silicone spatula
- Measuring cups & spoons
- Colander (for draining beans & corn)
Step‑by‑Step Instructions & Variations
How to Make Ground Beef Taco Soup
- In a pot over medium heat, brown the ground beef until cooked through. Drain excess fat.
- Add the diced tomatoes, tomato sauce (or crushed tomatoes), and broth. Stir to combine.
- Mix in the drained beans and corn.
- Stir in the taco seasoning. Taste and adjust salt and pepper.
- Bring to a simmer, cover, and cook for 10–15 minutes to let flavors meld.
- Serve hot, topped with shredded cheese, sour cream, cilantro, or tortilla chips.
Variations & Creative Twists
- Use mixed beans: Add pinto or kidney beans to your base of black beans.
- Extra veggies: Stir in bell pepper, zucchini, or carrots early in the simmer.
- Heat it up: Add chopped jalapeño, chipotle peppers, or cayenne to spice the soup.
- Meat substitute: Use ground turkey or plant-based beef substitute instead of ground beef.
- Thicker broth: Mash a few beans or reduce the broth near the end of cooking.
Storage, FAQs & Wrap Up
Storage & Reheating Tips
- Allow soup to cool slightly before transferring to airtight containers.
- Refrigerate for up to 3–4 days.
- Freeze for up to 2 months. Reheat gently, adding broth if too thick.
Frequently Asked Questions
Can I skip the tomato sauce?
You can, but tomato sauce helps bind and deepen flavor. If you skip it, you may want more broth or another tomato base.
Will using plain diced tomatoes make it bland?
Not necessarily—choose diced with chilies or add a pinch of cumin or chili powder for extra flavor.
Can I make this in a slow cooker?
Yes — brown the beef first, then dump all ingredients into the slow cooker and cook on LOW for 4–5 hours or HIGH for 2–3.
Is this soup good for meal prep?
Absolutely. It stores well, and flavors often deepen. Just stir in fresh toppings when serving.
Conclusion
This ground beef taco soup with pantry staples is a dependable favorite when you want big flavor for little effort. It’s budget-friendly, comforting, and incredibly flexible. If you enjoyed the ease of Instant Pot Taco Soup in 20 Minutes, or want to pair it with chili recipes like The Ultimate Classic Chili Recipe or Slow Cooker Chili with Beef & Beans, you have options. Serve with warm bread or a fresh salad, and enjoy your cozy, pantry-powered dinner.