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Easy Loaded Taco Soup Recipe: Best 30-Minute Dinner

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This Easy Loaded Taco Soup with Ground Beef is a warm, spicy, and cheesy one-pot meal that comes together in just 30 minutes. Loaded with seasoned beef, black beans, corn, and a creamy broth enriched with cream cheese, it’s the perfect quick weeknight dinner that tastes like it simmered all day.

Ingredients

Scale
  • 1 pound ground beef (80/20 works great)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 packet taco seasoning (e.g., Old El Paso or McCormick)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn kernels, drained (fire-roasted corn recommended)
  • 1 can (14.5 ounces) diced tomatoes with green chiles (e.g., Rotel)
  • 1 can (14.5 ounces) crushed tomatoes
  • 2 cups beef broth (low-sodium preferred)
  • 4 ounces cream cheese, softened and cut into cubes
  • Salt and black pepper to taste
  • For toppings: shredded cheddar cheese or Mexican blend cheese, sour cream or Greek yogurt, fresh cilantro chopped, crushed tortilla chips or Fritos, diced avocado or guacamole, sliced green onions, pi…

Instructions

  1. Brown the ground beef: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink (5-7 minutes). Leave about 1 tablespoon of fat in the pot for flavor.
  2. Sauté the aromatics: Add the diced onion to the pot with the beef. Cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the seasonings: Sprinkle the taco seasoning, ground cumin, and chili powder over the beef and onion mixture. Stir well to coat evenly. Cook for 1 minute to toast the spices.
  4. Add the canned goods: Pour in the diced tomatoes with green chiles, crushed tomatoes, black beans, and corn. Stir everything together.
  5. Add the broth: Pour in the beef broth and stir to combine. Bring the soup to a gentle boil, then reduce heat to low. Simmer uncovered for 15 minutes.
  6. Stir in the cream cheese: Add the softened cream cheese cubes to the pot. Stir continuously until completely melted and the broth is smooth and creamy (2-3 minutes).
  7. Season and serve: Taste and add salt and black pepper as needed. Ladle into bowls and top with desired toppings.

Notes

Use full-fat cream cheese for best texture; low-fat may turn grainy. For dairy-free, use vegan cream cheese alternative (not tested). Black beans can be substituted with pinto or kidney beans. Add a diced bell pepper with the onions for extra vegetables. To make it spicier, add a diced jalapeño with the onions or use hot Rotel. For a lighter version, use ground turkey or chicken and reduced-fat cream cheese. For a vegetarian version, skip the beef, double the beans, and use vegetable broth. Slow cooker version: Brown beef and onions on stovetop, transfer everything except cream cheese to slow cooker, cook on low 4-6 hours or high 2-3 hours, then stir in cream cheese at the end. Leftovers keep in refrigerator for up to 4 days; soup thickens when cold, so add broth when reheating. Freezes well for up to 3 months.

Nutrition

Keywords: taco soup, loaded taco soup, easy taco soup, 30-minute dinner, ground beef soup, weeknight dinner, one-pot meal, creamy taco soup

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