8 Can Taco Soup
8 can taco soup is one of those dependable recipes you can throw together on a busy night and still feel like you made something warm and comforting. It uses simple pantry staples, comes together quickly, and always tastes amazing. Whether you want an easy weeknight dinner or a cozy dish to feed a crowd, this soup delivers every time.
This recipe is extra popular because everything goes right into one pot with very little effort, which makes it perfect for meal prep, lazy evenings, or those nights when you just do not want to think about cooking. You can also customize it in so many ways and load it up with your favorite toppings. This soup pairs perfectly with Mexican Cornbread, or these delicious cornbread muffins and Air Fryer Mexican Street Corn.
Eight can taco soup has been trending for years because it is affordable, filling, and packed with flavor. It has that classic taco taste everyone loves, and the combination of beef, beans, and sweet corn gives it the perfect balance of hearty and satisfying. It is the kind of recipe families come back to again and again because it is delicious and so easy to make.
Handy tip: Prepare Ahead!
Everything cooks in one pot for easy cleanup
Uses simple pantry ingredients you probably already have
Customizable with your favorite toppings
Great for leftovers and perfect for meal prep
Feeds a crowd without much effort
Ready in about thirty five minutes
Ingredients:
- 2 Pounds Ground Beef
- 1 (15 Ounce) Can Diced Tomatoes and Green Chilies
- 1 (15 Ounce) Can Diced Green Chilies
- 1 (15 Ounce) Can Pinto Beans, Drained and Rinsed
- 1 (15 Ounce) Can Tomato Sauce
- 1 (15 Ounce) Can Kidney Beans, Drained and Rinsed
- 1 (15 Ounce) Can Black Beans, Drained and Rinsed
- 1 (15 Ounce) Can Corn, Drained
- 1 (15 Ounce) Can Enchilada Sauce
- 2 (1 Ounce) Packets Taco Seasoning
- Optional Toppings: Shredded Cheese, Sliced Jalapenos, Diced Onion, Chopped Cilantro, Sour Cream
Instructions:
- In a large dutch oven or pot, brown the ground beef over medium-high heat until fully cooked, Drain any excess grease if necessary.
- Add the diced tomatoes, green chilies, pinto beans, tomato sauce, kidney beans, black beans, corn, and enchilada sauce to the pot with the cooked ground beef.
- Str in the taco seasoning and mix well to combine.
- Bring the soup to a boil over medium heat, then reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally.
- Taste the soup and adjust the seasoning if desired.
- Serve the taco soup hot, garnished with shredded cheese, sour cream, diced onions, or chopped cilantro. Enjoy!
Tips & Tricks
- If you prefer a thicker soup, let it simmer uncovered for a few minutes until it reaches the texture you like.
- Taste before serving and add extra taco seasoning if you want a stronger flavor.
- Rinse the beans well so the soup stays bright and fresh tasting.
- Add fresh lime juice at the end for a little brightness.
- Serve with tortilla chips, cornbread, or warm rolls for a complete meal.
- If you want it spicy, add chopped jalapenos or a can of spicy tomatoes.
- Double the recipe if you want to freeze half because this soup freezes very well.
FAQs
8 Can Taco Soup
Ingredients
- 2 Pounds Ground Beef
- 1 (15 Ounce) Can Diced Tomatoes and Green Chilies
- 1 (15 Ounce) Can Diced Green Chilies
- 1 (15 Ounce) Can Pinto Beans, Drained and Rinsed
- 1 (15 Ounce) Can Tomato Sauce
- 1 (15 Ounce) Can Kidney Beans, Drained and Rinsed
- 1 (15 Ounce) Can Black Beans, Drained and Rinsed
- 1 (15 Ounce) Can Corn, Drained
- 1 (15 Ounce) Can Enchilada Sauce
- 2 (1 Ounce) Packets Taco Seasoning
- Optional Toppings: Shredded Cheese, Sliced Jalapenos, Diced Onion, Chopped Cilantro, Sour Cream
Instructions
- In a large dutch oven or pot, brown the ground beef over medium-high heat until fully cooked, Drain any excess grease if necessary.
- Add the diced tomatoes, green chilies, pinto beans, tomato sauce, kidney beans, black beans, corn, and enchilada sauce to the pot with the cooked ground beef.
- Str in the taco seasoning and mix well to combine.
- Bring the soup to a boil over medium heat, then reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally.
- Taste the soup and adjust the seasoning if desired.
- Serve the taco soup hot, garnished with shredded cheese, sour cream, diced onions, or chopped cilantro. Enjoy!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 460Total Fat: 24gSaturated Fat: 9gUnsaturated Fat: 15gCholesterol: 95mgSodium: 662mgCarbohydrates: 27gFiber: 5gSugar: 7gProtein: 34g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
