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Easy One-Pot Taco Soup: Best Ground Beef & Corn Recipe

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A quick and easy one-pot taco soup with ground beef and corn that tastes like it simmered all day but comes together in under 35 minutes. Perfect for busy weeknights and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/15 or 90/10)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 packet taco seasoning (such as McCormick)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes with green chilies (such as Rotel)
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) sweet corn, drained (or 1 ½ cups frozen corn, thawed)
  • 3 cups low-sodium beef broth
  • Optional toppings: shredded cheddar cheese, sour cream, fresh cilantro, diced avocado, crushed tortilla chips, lime wedges

Instructions

  1. Heat the oil: Place your Dutch oven or pot over medium-high heat. Add the olive oil and let it warm up for about 30 seconds until shimmering but not smoking.
  2. Brown the beef: Add the ground beef to the hot pot. Break it apart with a wooden spoon and let it sit undisturbed for 1-2 minutes before stirring to create browned bits. Cook for 5-6 minutes until no longer pink. Drain excess fat, leaving about 1 tablespoon in the pot.
  3. Cook the aromatics: Push the beef to one side. Add the diced onion to the empty space and cook for 3-4 minutes until softened and translucent. Stir into the beef occasionally. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the seasoning: Sprinkle the taco seasoning over the beef and onion mixture. Stir and cook for 1 minute to bloom the spices.
  5. Add the canned ingredients: Pour in the diced tomatoes with green chilies, fire-roasted diced tomatoes, drained black beans, drained pinto beans, and drained corn. Stir well.
  6. Pour in the broth: Add the beef broth and stir until combined. Scrape the bottom of the pot to release any browned bits.
  7. Bring to a boil: Increase heat to high and bring the soup to a gentle boil (about 5-7 minutes).
  8. Simmer: Reduce heat to low, cover the pot with the lid slightly ajar, and let simmer for 15-20 minutes, stirring occasionally. The soup will thicken slightly.
  9. Adjust seasoning: Taste and add a pinch of salt and a squeeze of lime juice if desired. For more heat, add hot sauce or cayenne. If too thick, add a splash more broth or water.
  10. Serve: Ladle into bowls and let everyone customize with desired toppings.

Notes

For best flavor, use fire-roasted tomatoes. Brown the beef well for deeper flavor. Let the soup rest for 10-15 minutes before serving for better melding of flavors. The soup tastes even better the next day. For a thicker soup, simmer uncovered for an extra 10-15 minutes or mash some beans against the pot. For a vegetarian version, omit beef and add extra beans; use vegetable broth. For a spicy version, add diced jalapeño with onions and use hot Rotel.

Nutrition

Keywords: taco soup, one-pot, ground beef, corn, easy, weeknight dinner, comfort food

Find it online: https://zestynora.com/easy-one-pot-taco-soup-best-ground-beef-and-corn-recipe/