Easy Dump and Go Taco Soup Recipe with Rotel
This dump-and-go taco soup is one of those recipes that never lets you down. It’s been a steady part of our dinner rotation for over a decade—made, tweaked, and perfected over time.
The original version came from a Cystic Fibrosis fundraiser cookbook created by our community, which makes it especially meaningful to us. With a few small adjustments along the way, this has become our go-to taco soup.
This is the kind of recipe you reach for when you need a last-minute dinner you don’t have to second guess. It’s filling, perfectly seasoned, and loaded with all your favorite taco fixings in cozy soup form.
Mild enough for the whole family (even our toddler loves it), yet easy to customize if you like more heat, this soup works just as well for a quiet weeknight as it does for feeding a crowd.
Made up of truly simple ingredients, the star in this recipe is the mild chili beans and Rotel tomatoes. Chili beans if you aren’t familiar are typically kidney beans or pinto beans canned in a mild chili sauce.
The Rotel tomatoes have just the right level of spice from the additional green chilies to give this soup a fantastic flavor! This easy taco soup recipe will never let your family down!
This Taco Soup is a High Protein & High Fiber Powerhouse Dish
One of the best things about this taco soup is that it’s both high in protein and high in fiber, making it a filling, nourishing meal for the whole family.
Thanks to the combination of ground beef and chili beans, each 2-cup serving provides roughly 15–17 grams of protein and 8–10 grams of fiber (roughly 30–40% of daily fiber needs for most adults)—all without feeling heavy or overly rich!
Want to boost the nutrition even more? Top your bowl with ¼ cup of plain Greek yogurt instead of sour cream. That small addition adds another 5–6 grams of protein, making this comforting soup an even heartier, more balanced meal.
Plus, the creamy tang of Greek yogurt pairs perfectly with the warm, savory flavors of the soup.
It’s a simple swap that makes this already family-friendly recipe even better for anyone looking for a satisfying, protein- and fiber-packed dinner! For even more protein and fiber, add an extra can of black beans into the soup!
Taco Soup Ingredients
- 1 lb lean ground beef (we like 80/20, but use what you have)
- 1 large onion, diced
- 3 (15½ oz) cans mild chili beans, undrained
- 1 (15¼ oz) can whole kernel corn, undrained
- 1 (15 oz) can tomato sauce
- 1 (14½ oz) can diced tomatoes, undrained
- 1 (10 oz) can regular Rotel, undrained
- 1 (1¼ oz) packet taco seasoning mix (or 2½ tablespoons homemade)
- 1 packet ranch dressing mix (or 2½ tablespoons homemade)
- 1½ cups water
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat.
- Add the diced onion and cook until translucent.
- Drain excess fat if needed.
- Add the rest of the ingredients, making sure not to drain the canned items.
- Stir well and bring to a boil.
- Reduce to low heat and simmer for 15 minutes, stirring occasionally.
- Serve hot with your favorite toppings.
This is one of those reliable, nourishing recipes that earns a permanent spot in your rotation—perfect for chilly nights, busy weeks, and everything in between!
Crockpot Option
This taco soup adapts beautifully to the slow cooker. Cook the ground beef and onions first, then add everything to the crockpot or instant pot. Cook on low for 3-4 hours until heated through. Once cooked, simply keep on warm for serving at large gatherings or potlucks. It’s a great hands-off option when you’re feeding a crowd.
Toppings for Taco Soup
The possibilities are endless when it comes to what to serve with taco soup! We like to set up a simple toppings bar and let everyone build their own bowl with their favorite taco toppings:
- Sour cream or plain Greek yogurt
- Shredded cheese
- Fresh cilantro
- Sliced jalapeños
- Crushed tortilla chips or tortilla strips
What to Serve with Taco Soup:
This taco soup is hearty enough to be a meal on its own, but it pairs really well with a few simple sides—especially if you’re feeding a crowd or want to stretch the meal a bit further.
Some favorite options include:
- Mexican Cornbread – warm and cozy alongside a bowl of soup
- Quesadillas or grilled cheese – always a hit, especially with kids. Perfect for dipping!
Printable Recipe Card:
Dump and Go Taco Soup Recipe
Ingredients
- 1 lb ground beef we like 80/20, but use what you have
- 1 large onion diced
- 3 15½ oz cans mild chili beans, undrained
- 1 15¼ oz can whole kernel corn, undrained
- 1 15 oz can tomato sauce
- 1 14½ oz can diced tomatoes, undrained
- 1 10 oz can regular Rotel, undrained
- 1 1¼ oz packet taco seasoning or 2½ tablespoons homemade
- 1 packet ranch seasoning mix or 2½ tablespoons homemade
- 1½ cups water
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat.
- Add the diced onion and cook until translucent.
- Drain excess fat if needed.
- Add all remaining ingredients, making sure not to drain the canned items.
- Stir well and bring to a boil.
- Reduce heat and simmer for 15 minutes, stirring occasionally.
- Serve hot with your favorite toppings.
Notes
Storage & Freezing
Refrigerator:
Store leftovers in an airtight container in the fridge for up to 3–4 days. The flavors continue to develop, making it just as good (if not better) the next day.
Freezer:
This soup freezes perfectly and is ideal for meal prep. Freeze without toppings in a freezer-safe container, then reheat and garnish fresh when serving.
- For easy, pre-portioned lunches, I like to freeze in Souper Cubes.
- For family meals, freeze in gallon freezer bags laid flat for quick thawing.
To reheat, thaw overnight in the fridge or warm gently on the stovetop or in the microwave. My husband loves to take his leftovers to work in a mini crockpot lunch warmer!
Heat Level & Variations
As written, the spice level is mild and family-friendly. If you like a spicier soup:
- Use spicy Rotel or hot chili beans.
- Add in jalapenos or more peppers to increase the spice level.
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