One Tuesday evening, I was staring into my pantry wondering what to make with the ground beef thawing on the counter. The clock was ticking, and my family was getting hungry. That’s when I spotted a collection of canned goods and inspiration struck—why not throw together a taco soup? I started opening cans, browning the meat, and within minutes, the most incredible aroma filled my kitchen. The result was this Classic 7 Can Taco Soup – Flavorful Weeknight Winner, a recipe that’s become a staple in our home ever since.
You know those recipes that feel like a warm hug on a busy day? This is one of them. It’s hearty, packed with flavor, and comes together with minimal effort. Whether you’re new to cooking or a seasoned pro, you’ll appreciate how simple it is to whip up. I love that it uses pantry staples, so you can make it anytime without a special trip to the store. From experience, this dish is a crowd-pleaser that even picky eaters devour.
What makes this special is its versatility. You can tweak the spices to suit your taste or add extra veggies if you have them on hand. Around here, we often serve it with a dollop of sour cream and a sprinkle of shredded cheese. The beauty of this recipe is that it’s forgiving—you really can’t mess it up. So, grab your favorite soup pot, and let’s get cooking! If you’re looking for another comforting ground beef dish, you should try our hearty butter bean beef stew.
Recipe Overview
Cuisine: American-Mexican Fusion
Category: Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
What You’ll Need
When I first started making this easy weeknight dinner, I learned that having the right tools makes everything smoother. I recommend a large stockpot or Dutch oven—it gives you plenty of room to stir without spills. A can opener is essential, of course, and I like to keep a wooden spoon handy for mixing. If you’re using a slow cooker, just brown the beef first, then combine everything in the crockpot on low for 4–6 hours. One thing: I’ve found that a good set of measuring spoons helps you adjust the seasonings perfectly without overdoing it.
Classic 7 Can Taco Soup – Flavorful Weeknight Winner Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Classic 7 Can Taco Soup – Flavorful Weeknight Winner Recipe!
Nutrition Information
INGREDIENTS
I remember one time I was halfway through prepping and realized I’d run out of corn—talk about a panic! Luckily, I had a can of mixed vegetables that worked in a pinch. That’s when I learned to always check my pantry before starting. Organizing your ingredients ahead of time saves so much stress. I lay everything out on the counter, open the cans, and measure the spices. It makes the process feel like a fun puzzle rather than a chore.
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, undrained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (8 ounces) tomato sauce
- 1 can (14.5 ounces) beef broth
- 1 packet taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon chili powder (adjust to taste)
- Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla strips
PREPARATION
Common cooking mistakes to avoid include rushing the browning step—take your time to cook the beef thoroughly for the best flavor. Also, don’t skip draining the grease from the meat; it keeps the soup from being too oily. I’ve found that letting the soup simmer for at least 15 minutes allows the flavors to meld beautifully. If you’re short on time, you can serve it sooner, but that extra simmering time makes a noticeable difference. For another quick baking option that uses similar pantry staples, check out our bakery-style banana walnut muffins.
- In a large pot, brown the ground beef over medium heat for 8–10 minutes, breaking it up with a spoon as it cooks. Drain any excess fat.
- Add the taco seasoning and stir to coat the beef evenly.
- Pour in the kidney beans, black beans, corn, diced tomatoes, tomato sauce, and beef broth. Stir to combine.
- Season with cumin and chili powder, then bring the mixture to a gentle boil.
- Reduce heat to low, cover, and let it simmer for 15–20 minutes, stirring occasionally.
- Ladle into bowls and top with your favorite garnishes like cheese or sour cream.
NUTRITION INFORMATION
- Calories: 320 per serving
- Protein: 18g
- Carbohydrates: 35g
- Fat: 12g
- Fiber: 8g
- Sugar: 6g
Why This Soup is a Weeknight Lifesaver
What I appreciate about this taco soup recipe easy is how it simplifies dinner planning. On hectic days, I can pull it together in under 30 minutes, and it makes enough for leftovers. My family loves it because it’s filling without being heavy. A tip I’ve learned is to double the batch and freeze half—it reheats perfectly for those nights when cooking isn’t an option. The combination of beans, corn, and seasoned meat creates a balanced meal that keeps everyone satisfied.
Customizing Your Soup
Feel free to get creative with this dish! If you prefer a spicier kick, add a diced jalapeño or extra chili powder. For a vegetarian version, swap the ground beef for plant-based crumbles or extra beans. I’ve even thrown in leftover rice or quinoa to stretch it further. The key is to taste as you go and adjust the seasonings to your liking. This flexibility is what makes it one of my go-to ground beef recipes.
Making It in the Slow Cooker
If you’re a fan of crockpot recipes, you’ll love how hands-off this soup can be. Simply brown the beef on the stove, then transfer it to your slow cooker with all the other ingredients. Cook on low for 4–6 hours, and you’ll come home to a ready-made meal. I often do this on Sunday afternoons to have lunches sorted for the week. The slow cooking deepens the flavors, making it even more comforting.
If you enjoy recipes with bold, romantic flavors, you’ll absolutely adore our irresistible Marry Me Chicken Meatballs.
FREQUENTLY ASKED QUESTIONS
Can I make this soup ahead of time?
Absolutely! This Classic 7 Can Taco Soup – Flavorful Weeknight Winner stores well in the fridge for up to 3 days. Just reheat it on the stove or in the microwave, and it tastes even better as the flavors meld.
What if I don’t have all the canned ingredients?
No worries—this recipe is very adaptable. You can substitute similar canned goods, like pinto beans for kidney beans or plain diced tomatoes if you don’t have the ones with chilies. The dish will still turn out delicious.
Is it freezer-friendly?
Yes, it freezes beautifully. Let it cool completely, then transfer to airtight containers. It’ll keep for up to 3 months. Thaw in the fridge overnight before reheating gently on the stove.
Conclusion
This Classic 7 Can Taco Soup – Flavorful Weeknight Winner has saved me on countless busy evenings. It’s hearty, easy to customize, and always a hit with my family. I hope it becomes a favorite in your home too—give it a try and see how simple and satisfying it is. For more inspiration, check out my other easy weeknight dinners and soups to keep your meal planning stress-free.
