Taco Soup Frios Recipe with Ground Beef
This hearty Taco Soup Frios combines ground beef, beans, corn, and taco seasoning in one flavorful, Tex-Mex–inspired bowl. It’s easy to make, perfect for meal prep, and packed with bold, comforting flavors.
Equipment
- Large pot or Dutch oven
- Wooden spoon or silicone spatula
- Can opener
- Measuring cups and spoons
- Ladle (for serving)
- Cutting Board
- Sharp Knife
- Bowl (for prepping toppings or draining beans)
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil (if needed)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 packet taco seasoning (or homemade)
- 2 cups beef broth
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, tortilla chips, avocado, cilantro, lime wedges
Instructions
- -Heat a large pot or Dutch oven over medium heat.-Add ground beef and cook until browned. Drain excess fat if needed.-Add diced onion and garlic; cook until softened (be careful not to burn the garlic).-Stir in taco seasoning and mix until beef is well-coated.-Add beans, corn, diced tomatoes, tomato sauce, and beef broth. Stir to combine.-Bring to a gentle boil, then reduce heat to low and let it simmer for 20–30 minutes, stirring occasionally.-Taste and adjust seasoning if needed.-Serve hot with your favorite toppings.
Notes
- Make it spicy: Add a diced jalapeño, a pinch of cayenne, or a splash of hot sauce for an extra kick.
- Vegetarian option: Swap the ground beef for lentils, plant-based meat, or extra beans. Use vegetable broth instead of beef broth.
- Meal prep–friendly: This soup stores well in the fridge for 3–4 days and freezes beautifully for up to 3 months.
- Customize toppings: Try shredded cheese, sour cream, chopped cilantro, tortilla chips, avocado slices, or a squeeze of lime juice.
- Use what you have: Feel free to substitute pinto beans or chickpeas, or add bell peppers, zucchini, or spinach for extra veggies.
- Time-saving tip: You can use store-bought taco seasoning for convenience, or mix your own with chili powder, cumin, garlic powder, paprika, and oregano.
- Slow cooker instructions: Brown the beef and sauté aromatics first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
- Instant Pot variation: Use the sauté setting for the beef and aromatics, then pressure cook on high for 10 minutes with a quick release.