Comforts of Home

This soup is tacos in soup form and totally an acceptable stand-in for taco night. It’s one of my favorite recipes to make when I need to feed a crowd because I can make it fast, and it’s easy to double and triple. 

Taco Soup | Yield: 12 servings

This soup is tacos in soup form and totally an acceptable stand-in for taco night. It’s one of my favorite recipes to make when I need to feed a crowd because I can make it fast, and it’s easy to double and triple. 

2 lbs. ground beef

1 medium onion, chopped

2 tsp. salt

1 tsp. black pepper

2 tsp. garlic powder

1 (28-oz) diced tomatoes

1 (15-oz) can tomato sauce

2 (30-oz) cans pinto beans

2 (15.25-oz) cans sweet corn, drained

2 cups water

¼ cup or 1 (1.25-oz) packet taco seasoning mix

For serving: shredded cheese, sour cream, and cornbread (optional)

In a skillet over medium-high heat, brown the meat and onion until cooked. Season with the salt, pepper, and garlic powder. Drain any excess grease.

Meanwhile, add the diced tomatoes, tomato sauce, pinto beans, corn, water, and taco seasoning to a big pot and bring to a simmer. Add the cooked ground beef to the pot. Reduce the heat and simmer for 30 minutes. Serve with shredded cheese, sour cream, and cornbread, if desired.

Reprinted with permission from My Everyday Ordinary Life Cookbook by Rachel Ballinger.

Page Street Publishing Co. 2026. Photo credit: Chelsee Camblin.