When the air chills and you just want dinner that warms you from the inside, this one‑pot stovetop taco soup is the answer. No special appliances, no fuss—just hearty beef, beans, tomatoes, and spices simmered together in a single pot. In this post I’ll walk you through the full recipe, tips, variations, FAQs, and links to other comfort meals from the site to inspire your cozy nights in.
Table of Contents
Why This One‑Pot Soup Is a Go-To
Simple but Satisfying
I love meals that require minimal cleanup, especially on days when energy is low. This stovetop taco soup fits the bill: you brown in the same pot you’ll use for simmering, stir in everything else, and let it do its work. It feels like an elevated soup but takes far less effort.
Perfect for Chilly Evenings
There’s something about a steaming bowl of soup that makes cold nights better. This taco soup delivers warmth, rich tomato flavor, and hearty protein in every spoonful. It’s the kind of dish you’ll want leftovers of for next‑day lunch.
Ingredients & Tools You’ll Need
Ingredient List & Pantry Basics
| Ingredient | Amount / Note |
|---|---|
| Ground beef (lean) | 1 lb (≈ 450 g) |
| Onion, diced | 1 medium |
| Garlic, minced | 2 cloves |
| Black beans, drained & rinsed | 1 can |
| Corn, drained | 1 can |
| Diced tomatoes (plain or with chiles) | 1 can |
| Tomato sauce | 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 items are mostly pantry-friendly, making this a go-to option even when you don’t feel like grocery shopping.
Equipment & Tools
- Large pot or Dutch oven
- Wooden spoon or heat-safe spatula
- Measuring cups & spoons
- Colander (for draining beans & corn)
Step‑by‑Step Instructions & Flavorful Twists
How to Make One‑Pot Stovetop Taco Soup
- Heat your pot over medium heat. Add ground beef, diced onion, and minced garlic. Cook until beef is browned and onions are soft, breaking up meat as it cooks. Drain any excess fat.
- Stir in diced tomatoes, tomato sauce, and broth. Mix until combined.
- Add drained beans and corn, and stir.
- Sprinkle in taco seasoning, stir thoroughly, and taste — adjust salt and pepper as needed.
- Bring mixture to a gentle simmer, then reduce heat to low, cover, and let it simmer for 10–15 minutes to meld flavors.
- Remove lid, give a final stir, and serve hot. Top with sour cream, shredded cheese, cilantro, avocado, or tortilla strips as desired.
Variations & Custom Ideas
- Use mixed beans: Add pinto beans or kidney beans for variety.
- Extra vegetables: Toss in diced bell pepper, zucchini, or chopped carrot early in the cooking.
- More heat: Add chopped jalapeño, red pepper flakes, or a splash of hot sauce.
- Alternate proteins: Replace ground beef with ground turkey or a plant-based substitute.
- Thicker texture: Mash some beans or reduce the broth slightly near the end.
Storage, FAQs & Final Thoughts
Storage & Reheating Tips
- Let the soup cool slightly before transferring to airtight containers.
- Refrigerate up to 3–4 days.
- Freeze for up to 2 months (creamier toppings should be added fresh).
- Reheat gently on stovetop or microwave, adding a bit of broth if it has thickened too much.
One‑Pot Stovetop Taco Soup for Cozy Nights In
- Total Time: 30 minutes
- Yield: 4 servings
Description
Warm and comforting stovetop taco soup made in one pot with beef, beans, and bold spices. Perfect for cozy fall evenings.
Ingredients
Ground beef (lean), 1 lb
Onion, diced, 1 medium
Garlic, minced, 2 cloves
Black beans, drained & rinsed, 1 can
Corn, drained, 1 can
Diced tomatoes, 1 can
Tomato sauce, 1 can
Taco seasoning, 1 packet or 2 tbsp
Broth (beef or chicken), 2 cups
Salt & pepper, to taste
Instructions
1. Heat pot over medium. Add ground beef, onion, and garlic. Cook until beef is browned.
2. Drain fat, then add tomatoes, tomato sauce, and broth. Stir to combine.
3. Add beans and corn. Stir again.
4. Add taco seasoning. Mix thoroughly and season with salt/pepper.
5. Bring to a simmer. Cover and let cook for 10–15 minutes.
6. Serve hot with desired toppings.
Notes
Use pinto or kidney beans for variation.
Add fresh chopped vegetables like bell peppers or zucchini.
Spice it up with jalapeños or hot sauce.
Great for freezing — leave out fresh toppings before storing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 335
- Sugar: 5 g
- Sodium: 670 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 21 g
- Cholesterol: 60 mg
Keywords: one pot taco soup, stovetop taco soup, fall soup recipes
Frequently Asked Questions
Do I need to brown the meat?
Yes — browning builds flavor and texture. If you skip it, the final soup might taste flatter.
Can I skip the tomato sauce?
Yes, but tomato sauce helps with body and richness. If you skip it, increase broth or use crushed tomatoes.
Is this suitable for meal prep?
Absolutely. It reheats well and flavors often deepen over time.
Can I adapt this to a slow cooker?
Yes — brown meat first, then combine all ingredients in a crock pot and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
Conclusion
This one‑pot stovetop taco soup is a perfect dish for nights when you want cozy flavors without fuss. It’s flexible, pantry-friendly, and just feels like comfort in a bowl. Gotta love it. If you enjoy quick meals, check out our Instant Pot Taco Soup in 20 Minutes or pair it with hearty choices like Slow Cooker Chili with Beef & Beans. Stay warm and enjoy every bite!