How should I store the leftovers?

Store leftover 5 ingredient taco soup in an airtight container in the refrigerator for up to 3-4 days.

How could I make this vegetarian?

Omit the ground beef and add an extra can of beans. You can also add lentils or quinoa for extra protein.

This recipe does not use enchilada sauce . It uses taco seasoning diced tomatoes and green chilies for flavor .

You can make your taco seasoning by combining chili powder, cumin, paprika, garlic powder, onion powder, oregano, and cayenne pepper.

A quick and hearty 5-ingredient taco soup that’s full of flavor and ready in just 30 minutes. Perfect for busy weeknights with minimal prep!

Scale

1. In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain excess fat if needed.
2. Add the taco seasoning and stir to coat the meat evenly.
3. Pour in the black beans, corn, and diced tomatoes with green chilies (including liquid).
4. Stir well and bring to a simmer. Reduce heat and simmer uncovered for 15–20 minutes.
5. Serve hot with optional toppings like shredded cheese, sour cream, tortilla chips, or avocado.

This recipe is easily doubled and makes great leftovers.
To make it vegetarian, substitute the meat with a can of pinto or kidney beans.
Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Keywords: taco soup, 5 ingredient dinner, easy soup, quick recipe, one pot