Easy Taco Soup

Use this soup to change up taco night during the fall and winter months. This quick and easy recipe shows you how to make taco soup with ranch dressing mix and taco seasoning to create a warm, flavor-filled soup in under an hour. After cooking the ground beef, just toss all of the ingredients into the pot and simmer for 30 minutes. While the soup is simmering, if desired, follow the directions in step 3 to make easy cheese quesadilla to serve alongside the soup. We suggest offering corn chips and shredded Cheddar cheese as toppings for this easy taco soup. 

Taco Soup
Photo: Jennifer Davick
Hands On Time:
20 mins
Total Time:
55 mins
14 cups


  • 1 pound ground beef

  • 2 (16-oz.) cans pinto beans, drained and rinsed

  • 1 (16-oz.) package frozen cut green beans

  • 1 (15-oz.) can ranch beans, undrained

  • 1 (14.5-oz.) can stewed tomatoes

  • 1 (14.5-oz.) can petite diced tomatoes, undrained

  • 1 (12-oz.) package frozen whole kernel corn

  • 1 (12-oz.) bottle beer*

  • 1 (1-oz.) envelope taco seasoning mix

  • 1 (1-oz.) envelope Ranch dressing mix

  • Toppings: corn chips, shredded Cheddar cheese


  1. Brown ground beef in a large Dutch oven over medium-high heat, stirring constantly, 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Return to Dutch oven.

  2. Stir pinto beans, next 8 ingredients, and 2 cups water into beef; bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 30 minutes. Serve with desired toppings.

  3. The Quesadilla: Sprinkle shredded pepper Jack cheese on 6 (6-inch) fajita-size flour tortillas. Fold tortillas in half, press gently to seal, and spread butter on each. Cook quesadillas in a hot skillet 2 to 3 minutes on each side until browned. Cut into wedges.

Chef's Notes

*1 1/2 cups chicken broth may be substituted.

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