7 Can Taco Soup
This flavorful 7 Can Taco Soup comes together in minutes with pantry staples, taco seasoning, and ranch mix. A cozy Instant Pot dinner that’s perfect for busy nights - and easy to freeze for later!
Equipment
Ingredients
- 1 lb ground beef
- 1 cup onion chopped
- 1 pack taco seasoning about 2 tablespoons
- 1 pack Ranch dressing mix about 2 tablespoons
- 15.5 oz canned pinto beans
- 15.5 oz canned kidney beans
- 15 oz canned whole kernel corn
- 10 oz canned Rotel tomatoes & green chiles
- 4 oz canned diced green chiles
- 2 oz can black olives sliced (optional)
- 14 oz canned diced tomatoes
- 1 cup water
Toppings
- 1 cup shredded cheddar cheese
- 1 bag tortilla chips
- 1 small red onion minced
- 8 oz sour cream
- 1 package cornbread mix with eggs/milk to prepare
Instructions
- Set Instant Pot to saute mode. Once hot, add a little bit of oil and add onions. Stir for 1-2 minutes, until slightly translucent.
- Add ground beef. Break up and cook through, about 5 minutes. Drain excess grease.
- Add remaining soup ingredients to the pot. Stir well.
- Set the Instant Pot to manual, high pressure, 15 minutes. Once cook cycle is over, release remaining pressure by turning the valve on the lid.
- Once pressure is released from cooker, stir soup well. Serve topped with cornbread, tortilla chips, cheddar cheese, sour cream, and/or diced red onion.
Notes
- This recipe makes a large batch—store leftovers in an airtight glass container or Instant Pot liner with a lid for 3–4 days in the fridge.
- Reheat in the Instant Pot on the slow cooker setting for 30 minutes or microwave individual portions.
- Freezer meal option: Combine cooked beef and all other ingredients (except water) in a freezer-safe bag. Freeze up to 6 months. To cook from frozen, add contents and 1 cup of water to the Instant Pot; cook on manual, high pressure for 15 minutes.
- While the soup cooks, prep toppings like cornbread, diced onion, and shredded cheese.
- Alternate Crock Pot method: Brown meat and sauté onions on the stovetop, then transfer to Crock Pot with remaining ingredients. Cook on low for 6–8 hours.
- Alternate Stovetop method: Brown meat and sauté onions in a soup pot. Add remaining ingredients, bring to a boil, then reduce to a simmer for 45–60 minutes.
Nutrition Facts
Calories: 412kcalCarbohydrates: 40gProtein: 23gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 54mgSodium: 901mgPotassium: 956mgFiber: 10gSugar: 6gVitamin A: 210IUVitamin C: 21mgCalcium: 125mgIron: 5mg
