I published this recipe a few years ago after a particularly wild week. My kids had activities every single night, and I was staring at a bare pantry, willing dinner to appear.
That’s when my 7 Can Ground Beef Taco Soup was born. It’s the hero recipe for when you have zero time but still want something that tastes like you tried. I’m a self-taught baker at heart, but this soup? It’s my weeknight savior. If you love this style of dump-and-go cooking, you should definitely try my Classic 7 Can Taco Soup for another quick comfort food fix.
My secret isn’t a fancy technique. It’s the beautiful simplicity of opening cans. As a baker, I love precision. But for this, you just dump, stir, and let the flavors get to know each other. It’s the ultimate comfort food that doesn’t ask for much in return.
Recipe Overview
- Cuisine: American/Mexican-Inspired
- Category: Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6-8 people
Why This Recipe is So Special
What makes this soup special is its magical transformation. You start with basic pantry staples. Twenty minutes later, you have a rich, hearty meal that tastes like it simmered all day.
It’s also incredibly forgiving. I love that you can swap the ground beef for ground turkey or chicken. You can even make a 7 can chicken taco soup version with a rotisserie chicken. It always works. For a fantastic pre-made chicken version, check out this simple and savory Tex-Mex 7 Can Chicken Taco Soup.
This is one of those crockpot recipes you can also make on the stove. I’ll give you both methods. It’s the definition of a flexible, feel-good dinner.
The Full Ingredient List
Here’s where the magic starts. I bet you have most of this in your cupboard right now. That’s the whole point!
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 1 (1 oz) packet taco seasoning
- 1 (1 oz) packet ranch dressing mix (the secret flavor booster!)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can sweet corn, drained
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 1 (15 oz) can tomato sauce
- 1 (10.5 oz) can condensed cheddar cheese soup
- 1 (14.5 oz) can beef broth
- Toppings: shredded cheese, sour cream, tortilla chips, cilantro
My Step-by-Step Method
Let’s walk through this together. It’s so simple, I promise you can’t mess it up.
Easy 7 Can Ground Beef Taco Soup Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Easy 7 Can Ground Beef Taco Soup Recipe!
Nutrition Information
- Brown the beef and onion in a large pot or Dutch oven over medium-high heat. Cook until the beef is no longer pink and the onion is soft. Drain any excess grease.
- Sprinkle the taco seasoning and ranch mix over the cooked beef. Give it a good stir and let it cook for one minute. This wakes up the spices.
- Here comes the fun part! Add every single can to the pot. Don’t drain the tomato sauce, cheese soup, or broth. Just pour them right in.
- For the beans and corn, do drain and rinse them first. This keeps the soup from being too starchy.
- Stir everything together until it’s well combined. Bring the soup to a gentle bubble.
- Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes. This lets all the flavors marry into something wonderful.
- Ladle the hot soup into bowls and load it up with your favorite toppings. The chips for crunch are non-negotiable in my house!
For the Crockpot: Brown the beef and onion first, then add everything to your slow cooker. Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
My Top Tips for Success
- Brown your meat well. Don’t just gray it. Get some good color on it for a deeper, richer flavor base.
- Use the ranch dressing mix. I know it sounds odd, but it adds a creamy, herby dimension that makes this soup stand out. It’s my favorite trick.
- Let it rest. If you can wait 10 minutes after simmering, the flavors improve even more. It’s like the soup settles into itself.
- Double it for a crowd. This recipe is perfect for game day or feeding a big family. It scales up beautifully.
Common Mistakes to Avoid
Even easy recipes have pitfalls. Here’s how to steer clear.
First, don’t forget to drain the beans and corn. If you don’t, the soup can end up too thick and a bit gloppy. We want a silky broth.
Second, don’t skip browning the meat. If you just dump raw beef into the crockpot, you’ll miss that foundational flavor. Take those extra few minutes on the stove.
Finally, don’t be shy with the toppings! They add fresh texture and cool creaminess. The soup is the canvas, and the toppings are the final, essential brushstrokes.
NUTRITION INFORMATION
- Calories: ~350 kcal
- Carbohydrates: 35g
- Protein: 22g
- Fat: 14g
- Saturated Fat: 5g
- Fiber: 8g
- Sugar: 7g
*Nutrition is an estimate per serving, without toppings. Toppings will change these values.
FREQUENTLY ASKED QUESTIONS
Can I make this 7 can taco soup ahead of time?
Absolutely! In fact, I think it tastes better the next day. Let it cool, store it in the fridge for up to 4 days, and reheat it on the stove. The flavors really grow.
What can I use instead of the cheddar cheese soup?
If you can’t find it, use a can of cream of chicken soup or even an extra cup of beef broth mixed with 1/2 cup of shredded cheddar. It will still be delicious.
Is this soup freezer-friendly?
It freezes perfectly! Cool it completely, then store it in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat gently.
Leave a Reply! (I’d Love to Hear From You!)
Did this soup save your busy night like it has saved mine so many times? I’d love to know how it turned out for you! Tell me in the comments below what toppings you used, or if you tried the chicken version. Your stories and tips make this community so special. For another family favorite that comes together in a flash, don’t miss this quick and delicious Pioneer Woman 7 Can Taco Soup. Happy cooking, friends!