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taco soup in a black bowl with tortillas, shredded cheese and sour cream on a white marble counter top with cheese and chips on it

Dump and Go Taco Soup Recipe

This dump-and-go taco soup is one of those recipes that feels like home. It’s been a steady part of our dinner rotation for over a decade—made, tweaked, and perfected over time. 
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Serving Size 8

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

Top with your favorite taco toppings such as sour cream (or plain greek yogurt for more protein), cilantro, shredded cheese and tortilla chips! 
Keep in an air tight container in the fridge for 3-4 days. Freeze for up to 3 months!