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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


  • 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


  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.