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Quick and Easy Taco Soup

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Quick and Easy Taco Soup | Easy Taco Soup | Easy Soup Recipe | Taco Soup | Taco Soup Recipe | Freezer Meals | Cheater Recipe | Slow Cooker Taco Soup Recipe

It is always good to have a few recipes that you can whip up out of the pantry staples you already have on hand.  It’s even better if those recipes also happen to be freezer friendly so that you can simply throw the ingredients together in a bag and freeze them for a later, busier day.  And if the recipe happens to ALSO be a family favorite that your kids and husband just love?  Well then quite frankly, that’s a recipe you just can’t live without.

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This quick & easy taco soup literally comes together in just 10 minutes, including the time it takes to brown the meat!  It makes 8 generous servings, I will often mix it up, then cook one half and freeze the other half for later.  It is also a great “cheater” recipe for a freezer cooking day!

All the ingredients you need for taco soup: Beans, taco seasoning, tomatoes, corn, crumbles and onions.

Here is what you need:

1 pound ground beef or vegetarian crumbles
15 oz. can pinto beans
15 oz can kidney beans
15oz can black beans
2 15oz cans fire roasted diced tomatoes
1 8oz can tomato sauce
1 cup water
2 packets taco seasoning
1 16oz bag frozen corn
1 cup diced onion
sour cream (optional)
 
 

Brown the soy crumbles in a non-stick skillet with a little cooking spray.

Step 1: Brown ground beef; set aside.

Drain and rinse the pinto and black beans before you add them to your taco soup.

Step 2: Drain & rinse pinto, kidney, & black beans; pour into pot large bowl (if freezing) or large pot (if cooking immediately).

Add the tomato sauce and crushed tomatoes to the beans for your taco soup.

Step 3: Add tomatoes, tomato sauce, & water to beans; mix well.

Add taco seasoning to the beans and tomatoes to give your taco soup extra flavor.

Step 4: Add taco seasoning; mix well.

Combine the corn and onions in the taco soup.

Step 5: Add corn and onion; mix well.

Fold the soy crumbles into your soup mixture of beans, corn and tomatos.

Step 6: Add beef; mix well.

The mixture can be frozen in quart sized freezer bags and heated up any time for a quick weeknight meal.

Step 7: If freezing, divide mixture into 2 labeled gallon size freezer bags and freeze.  To cook:  Thaw if frozen; cook in crockpot on high for 2-3 hours or bring to a boil on stove then reduce heat & simmer for 20 minutes until cooked.

Quick and Easy Taco Soup: A Great Make-Ahead Recipe!

 

QUICK AND EASY TACO SOUP

This soup is hearty, fast, delicious, and a perfect “cheater recipe” for any day of the week.
Course Soup
Cuisine Mexican
Keyword Quick and Easy Taco Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people

Ingredients

  • 1 pound ground beef or vegetarian crumbles
  • 15 oz can pinto beans
  • 15 oz can kidney beans
  • 15 oz can black beans
  • 2 15 oz cans fire roasted diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 cup water
  • 2 packets taco seasoning
  • 1 16 oz bag frozen corn
  • 1 cup diced onion
  • sour cream optional

Instructions

  1. Brown ground beef; set aside.
  2. Drain & rinse pinto, kidney, & black beans; pour into pot large bowl (if freezing) or large pot (if cooking immediately).
  3. Add tomatoes, tomato sauce, & water to beans; mix well.
  4. Add taco seasoning; mix well.
  5. Add corn and onion; mix well.
  6. Add beef; mix well.
  7. If freezing, divide mixture into 2 labeled gallon size freezer bags and freeze. To cook: Thaw if frozen; cook in crockpot on high for 2-3 hours or bring to a boil on stove then reduce heat & simmer for 20 minutes until cooked.

Recipe Notes

Preparation time: 10 minutes. Cooking time: 2-3 hours in Crock-pot or 20 minutes on stove-top. Number of servings (yield): 8.

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What’s your family’s favorite quick & easy pantry meal?

25 Comments

  1. Kelly
    April 9 at 09:12AM

    This looks good!

  2. April 9 at 10:03PM

    this sounds delish!!! Can’t wait to try it!

  3. Jennifer
    May 12 at 09:53PM

    This sounds yummy but do you have any suggestions on a substitute for the corn? I love corn but I have some digestive issues and corn is a no go unless I want to be in pain for days 🙂 Thanks!

    • Amber
      January 27 at 11:03PM

      Squash is delish in place of corn!

  4. Anita
    May 13 at 09:11AM

    Can you write a similar article for vegetarians?

    • Katie
      November 11 at 11:43AM

      Just take out the beef and its vegetarian…right?

      • Shin
        September 3 at 04:43PM

        Yes, I would think so. The recipe already says next to the beef “or vegetarian crumble”. I am vegetarian and am going to try this recipe for sure. Looks yummy.

  5. June 8 at 09:52AM
  6. Jennifer
    June 19 at 01:34PM

    I made this even easier by just dumping everything directly into the bags instead of mixing it all together into a pot first…less dishes! (Yes, I did brown the meat first)

  7. vikki
    February 28 at 11:48AM

    I made this today and it was great 🙂
    I live in South Africa so I had to make some substitutions for ingredients I didn’t have; fresh onion diced; kidney beans and 4 bean mix; regular tomatoes and no tomato sauce. I doubled the ground beef and it made 3 meals. (each meal feeds 5)
    thank you, the whole family loves it!

  8. Sydney Kelsey
    April 2 at 07:24PM

    How long will this keep in the freezer?

  9. Kellie Swift
    May 7 at 02:09PM

    I’m going to make this tonight except I think I will top mine with cheese and maybe black olives, how does that sound to you guys. will that ruin it?

  10. Yamirka
    September 4 at 04:10PM

    You divide the ingredients for this recipe in 2 gallon freezer bags. The recipe says it yields 8 servings. When you get it out to cook, do you get both bags out or just one ( is one bag 8 serving or both?)

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