About Brenda Gantt’s Taco Soup
Brenda Gantt is a Southern home cook from Andalusia, Alabama, who became known to millions of followers through her relaxed, down-to-earth cooking videos. She cooks the way many Southern families do, with everyday pantry staples and no fuss. You can read more about her on our stories page, and keep up with new posts in our news section.
Taco soup fits that style perfectly. It starts with ground beef and onion, then builds on canned beans, corn, and tomatoes and two seasoning packets, taco and ranch, that do most of the flavor work. Everything goes in one pot, there is almost no chopping, and it is ready in under an hour. That makes it a good fit for busy weeknights as well as football Saturdays, church suppers, and potlucks.
Taco soup is a modern comfort-food favorite with Tex-Mex roots, and it has become a regular at gatherings across the South. Ranch seasoning is a popular addition in many home versions because it adds a creamy, tangy note that balances the chili spices. Each bowl is a little different depending on the toppings, which is part of the fun. If you love soup season, browse our full collection of Brenda Gantt recipes.
Watch How It’s Made
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Brenda Gantt Taco Soup Recipe
Ingredients
Soup
For Serving
Kitchen Tools Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Can opener
- Cutting board & knife
- Ladle
Not sure which pot to use? Our kitchen guides cover the basics.
Instructions
- Brown the beef and onion. In a large soup pot or Dutch oven over medium-high heat, cook the ground beef and onion, breaking the meat into crumbles, until the beef is browned and the onion is soft, 8 to 10 minutes. Drain off the excess grease.
- Add the seasonings. Sprinkle the taco seasoning and ranch dressing mix over the beef and stir for 1 minute.
- Add the beans, corn, and tomatoes. Pour in the pinto beans, kidney beans, and corn with their liquid, then add both kinds of tomatoes.
- Simmer. Stir in the water or broth. Bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Taste and adjust. Add black pepper or a splash more broth if needed. The seasoning packets are salty, so wait to add any extra salt.
- Serve. Ladle into bowls and top with cheddar, sour cream, crushed tortilla chips, and green onions.
Like most soups, this tastes even better the next day after the flavors have had time to meld.
Nutrition Facts
| Calories | 380 |
|---|---|
| Protein | 26 g |
| Carbohydrates | 30 g |
| Fat | 18 g |
| Fiber | 8 g |
| Sodium | 1,250 mg |
| Sugar | 7 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Taco Soup
High in Protein
Ground beef and two kinds of beans make each bowl filling and satisfying.
Fiber From Beans
Pinto and kidney beans provide fiber that supports digestion and helps you stay full.
Iron and Zinc
Beef is a good source of iron and zinc, and the beans add more iron.
Tomatoes for Lycopene
Tomatoes provide lycopene and vitamin C, antioxidants that support overall health.
What to Avoid
Preparation Mistakes
- Don’t skip draining the beef. Leftover grease makes the soup greasy on top.
- Don’t add salt too early. Taco and ranch packets and canned goods are already salty. Taste at the end.
- Don’t boil it hard. A gentle simmer keeps the beans intact and the broth clear.
Storage Mistakes
- Don’t leave it out. Refrigerate within 2 hours of serving.
- Don’t store with toppings. Cheese, sour cream, and chips are best added fresh to each bowl.
- Don’t freeze it hot. Cool completely first so ice crystals don’t form.
Dietary Considerations
- Contains Dairy (ranch mix, cheese, sour cream)
- Check Labels for Gluten (seasoning packets)
- High in Sodium
Pro Tips for the Best Taco Soup
- Brown the beef well. Let it sit for a minute or two between stirs for deeper flavor.
- Stir the seasonings into the meat first. Toasting the dry mixes for a minute wakes up the spices before the liquid goes in.
- Keep the canning liquid. It adds body and flavor to the broth.
- Make it ahead. The flavor improves overnight, which makes it a good make-ahead dish for a crowd.
- Set up a toppings bar. Cheese, sour cream, chips, avocado, cilantro, and lime let everyone customize.
For more kitchen know-how, browse our cooking tips.
What to Serve With Taco Soup
Beverages
- Iced tea
- Lemonade
- Light beer
Side Dishes
- Cornbread
- Tortilla chips
- Quesadillas
- Green salad
When to Serve
- Weeknight dinners
- Game day
- Potlucks
- Cold-weather meals
Want a hearty start to the day too? Check out our breakfast recipes.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Ground beef | Ground turkey, ground chicken, or shredded chicken | Add a tablespoon of oil when browning lean meats. |
| Pinto or kidney beans | Black beans or ranch-style beans | Any canned bean works. |
| Tomatoes with green chilies | Plain diced tomatoes plus a small can of green chiles | Gives you control over the heat. |
| Ranch dressing mix | Homemade ranch seasoning (dried dill, parsley, garlic, onion) | Lets you skip the packet and control the salt. |
| Corn | Hominy | A traditional Southern addition. |
Storage & Reheating
Refrigerator
Cool, then store in an airtight container for 3 to 4 days.
Freezer
Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator.
Reheating
Warm on the stove over medium-low heat, adding a splash of water or broth if it has thickened. Microwave single servings.
Slow cooker option: brown the beef and onion, drain, then combine everything in a slow cooker and cook on low for 4 to 6 hours.
Frequently Asked Questions
Yes. Brown the beef and onion on the stove, drain, and transfer to a slow cooker with everything else. Cook on low for 4 to 6 hours or on high for 2 to 3 hours.
Yes. Ground turkey or ground chicken works well. Because they are leaner, add a tablespoon of oil while browning so the meat doesn’t dry out.
To thicken, simmer uncovered for 10 to 15 minutes or mash a cup of the beans against the side of the pot and stir them back in. To thin, add water or beef broth a half cup at a time.
This recipe uses them undrained, because the canning liquid adds body and flavor. If you prefer a less salty or thicker soup, drain and rinse the beans and corn, and reduce the added water or broth.
Yes. Cool the soup completely, then freeze it in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove. Add toppings like cheese, sour cream, and chips after reheating.
For more heat, add a diced jalapeño, a pinch of cayenne, or use hot Rotel. For a milder soup, use plain diced tomatoes in place of the tomatoes with green chilies and choose a mild taco seasoning.
Reader Reviews
More Brenda Gantt Soup Recipes
- 15 Bean SoupA hearty bean soup for cold days
- Turnip Green SoupA Southern greens soup
- Asparagus SoupA light, fresh soup
- Broccoli SoupA creamy vegetable soup
- Chicken Vegetable SoupA comforting chicken and vegetable soup
- Cabbage SoupA simple, filling soup
- Chicken SoupA classic for any season
- Diet SoupA lighter soup option
- French Onion SoupA rich, cheesy classic
Explore More
It’s gonna be good, y’all. Make a big pot for your next family supper.
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