Name: Ground Beef Enchilada Soup Made Easy in One Pot
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1 tablespoon olive oil; 1 medium onion, diced; 1 green bell pepper, chopped; 1 (15 oz) can corn, drained; 1 (15 oz) can black or pinto beans, drained and rinsed; 1 (10 oz) can diced tomatoes with green chiles; 1 (10 oz) can red enchilada sauce; 2 cups beef broth; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; Salt and black pepper, to taste; Optional toppings: shredded cheddar, sour cream, chopped cilantro, lime wedges, jalapeños

Jump to Recipe

If your weeknights feel like a juggling act between work, errands, and feeding your hungry crew, I totally get it. That’s exactly why I keep this Ground Beef Enchilada Soup in my back pocket—it’s bold, hearty, and comes together in one glorious pot.

This Tex-Mex hug in a bowl is my go-to when I need something fast but flavorful. It’s cozy, cheesy, and packed with ingredients you probably already have. Whether you’re wrangling picky eaters or just craving a spicy kick, this soup answers the call—with minimal mess and maximum comfort.

Why You’ll Love This Ground Beef Enchilada Soup

This Ground Beef Enchilada Soup is like a warm blanket for your taste buds—comforting, quick, and bursting with flavor. It’s a one pot wonder that saves time and dishes, making it the perfect Easy Weeknight Enchilada Soup. With bold spices, tender beef, and cheesy goodness, even picky eaters will ask for seconds. Plus, it’s easy to customize for your family’s cravings or dietary needs.

Ingredients Ground Beef Enchilada Soup

This Ground Beef Enchilada Soup leans on pantry staples and fridge regulars, making it a no-fuss lifesaver on hectic nights. Here’s what you’ll need (exact measurements are at the bottom for easy printing):

Ground beef – Rich, savory, and satisfying. You can swap it for ground turkey or chicken if you prefer a lighter protein.
Olive oil – Helps brown the meat and soften the veggies. Any neutral oil works in a pinch.
Onion – Adds that sweet, aromatic base. I use yellow or white onions, whichever’s on hand.
Green bell pepper – Brings a pop of color and a gentle crunch. Red or yellow work too if you like it sweeter.
Canned corn – Adds texture and a hint of natural sweetness. Fresh or frozen corn also do the trick.
Black or pinto beans – For that hearty, protein-packed bite. I’ve used both; they’re equally delicious.
Diced tomatoes with green chiles – This shortcut delivers tangy tomato flavor with a spicy kick. Fire-roasted tomatoes are a great swap if you like it smoky.
Red enchilada sauce – The soul of this Spicy Mexican Soup. Choose mild or hot depending on your heat tolerance.
Beef broth – Deepens the flavor and brings everything together. Use low-sodium if you’re watching salt intake.
Ground cumin, chili powder, smoked paprika – These spices layer in warm, earthy, and smoky notes. Adjust to taste if you like it milder or bolder.
Salt and black pepper – Just enough to balance and bring out all the other flavors.
Optional toppings – Think shredded cheddar, sour cream, jalapeños, chopped cilantro, lime wedges—whatever makes your bowl feel like a fiesta.

Everything here is easy to find, budget-friendly, and endlessly adaptable. That’s the magic of a One Pot Ground Beef Dinner—you make it your own.

How to Make Ground Beef Enchilada Soup

Making this Ground Beef Enchilada Soup couldn’t be easier—and trust me, if you can stir a spoon, you can make this! It’s the kind of Easy Weeknight Enchilada Soup that practically cooks itself. Just follow these simple steps and get ready for a big bowl of comfort.

Step 1 – Brown the Beef and Onion

In a large soup pot or Dutch oven, heat a splash of olive oil over medium heat.

Add the ground beef and diced onion. Break the meat apart with a spoon as it cooks. You want the beef browned and the onions soft—this takes about 7–8 minutes. I like to season lightly with salt and pepper here to build layers of flavor.

Step 2 – Sauté the Bell Pepper

Once the beef is cooked through, toss in your chopped green bell pepper.

Let it sauté for 3–4 minutes until it softens just a bit. This adds crunch and color to your One Pot Ground Beef Dinner. I always sneak in extra peppers if I’ve got them—red, orange, even jalapeños for extra kick!

Step 3 – Add the Veggies and Sauce

Now for the fun part—dump in the canned corn, rinsed beans, diced tomatoes with green chiles, and that rich red enchilada sauce.

Give it all a good stir and watch the colors swirl together. This combo creates the base of our Tex-Mex Soup Recipe, and it smells like a fiesta already!

Step 4 – Season the Soup

Sprinkle in your spices: ground cumin, chili powder, and smoked paprika. Don’t skip the paprika—it adds a smoky depth that makes this taste like it’s been simmering all day.

Adjust the salt and pepper to your liking. If you’re feeling bold, toss in a pinch more chili powder for that Spicy Mexican Soup vibe.

Step 5 – Simmer and Serve

Pour in the beef broth and stir everything one last time.

Turn the heat down to low and let the soup simmer uncovered for about 20 minutes. That’s just enough time to set the table, wrangle the kids, or sneak in a quick scroll through your phone.

Once it’s bubbling and cozy, ladle it into bowls and let everyone top their own. Cheese, sour cream, cilantro, lime—go wild. This Hearty Beef and Bean Soup is more than dinner—it’s an experience.

Tips for Success

Brown the beef well—it adds deeper flavor and helps avoid a greasy soup.
Drain and rinse your beans to cut down on excess sodium and starch.
Use pre-chopped veggies or frozen options to save time on busy nights.
Let the soup rest 5 minutes before serving—it thickens slightly and tastes even better.
Double the batch and freeze half for a no-fuss future dinner.

Equipment Needed

Large soup pot or Dutch oven – A heavy-bottomed pot helps distribute heat evenly for perfect simmering.
Wooden spoon or spatula – For breaking up ground beef and stirring all that cheesy goodness.
Cutting board and knife – For chopping onions and bell peppers. A small prep bowl helps organize ingredients.
Can opener – You’ll need it for the beans, corn, tomatoes, and enchilada sauce.
Ladle – Makes serving this Cheesy Taco-Inspired Soup a breeze.

Variations

Swap the protein – Try ground turkey, chicken, or even plant-based crumbles for a leaner or vegetarian twist.
Make it creamy – Stir in a splash of heavy cream or a dollop of sour cream at the end for a richer, creamier version of this Cheesy Taco-Inspired Soup.
Go low-carb – Skip the beans and corn, and add chopped zucchini or riced cauliflower for a keto-friendly bowl of comfort.
Add rice or pasta – Bulk it up with cooked rice or small pasta like elbow macaroni to turn this Hearty Beef and Bean Soup into a full-on meal.
Turn up the heat – Add diced jalapeños, chipotle peppers in adobo, or a few dashes of hot sauce to make a fiery Spicy Mexican Soup.
Make it dairy-free – Skip the cheese and sour cream toppings and use dairy-free alternatives to keep it lactose-light.
Boost the veggies – Toss in spinach, kale, or even shredded carrots for added nutrients without sacrificing flavor.

Serving Suggestions

Pair with warm cornbread or cheesy quesadillas for a satisfying Tex-Mex feast.
Top with crushed tortilla chips for crunch and fun.
Serve with a crisp green salad tossed in lime vinaigrette to balance the richness.
Ice-cold agua fresca or a light beer makes the perfect sip alongside this bold soup.

Frequently Asked Questions (FAQs)

Q: Can I make Ground Beef Enchilada Soup ahead of time?

A: Absolutely! This Ground Beef Enchilada Soup actually tastes even better the next day. The flavors deepen overnight, making it a great make-ahead option. Just store it in the fridge and reheat gently on the stove or in the microwave when you’re ready to serve.

Q: What’s the best way to store leftover Ground Beef Enchilada Soup?

A: I let the soup cool completely, then transfer it to an airtight container. It keeps well in the fridge for up to 4 days. For an easy Easy Weeknight Enchilada Soup reheat, just microwave a bowlful or warm it over low heat on the stovetop.

Q: Can I freeze this Tex-Mex Soup Recipe?

A: Yes, and I highly recommend it! This Tex-Mex Soup Recipe freezes beautifully. Once it cools, pour it into freezer-safe bags or containers, leaving a little space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge and reheat when ready.

Q: Is there a way to make this a low-sodium or low-fat version?

A: Sure thing! For a lighter One Pot Ground Beef Dinner, use lean ground turkey or chicken. Choose low-sodium broth, beans, and enchilada sauce to reduce salt. Skipping the cheese or using light dairy toppings also cuts down on fat without losing flavor.

Q: What can I use instead of ground beef for a healthier twist?

A: If you’re looking to lighten things up, try ground turkey, chicken, or even lentils for a plant-based version. I’ve also had great success using veggie crumbles. It still delivers all that Cheesy Taco-Inspired Soup comfort—just with a healthier twist!

Final Thoughts

There’s something magical about a bubbling pot of Ground Beef Enchilada Soup on the stove—it smells like home, tastes like comfort, and feels like a big ol’ hug in a bowl.

Whether it’s a chilly night or just one of those “what’s for dinner?” moments, this Easy Weeknight Enchilada Soup has your back. It’s simple, flexible, and full of bold Tex-Mex flavor.

And the best part? You only need one pot and a handful of everyday ingredients. From my kitchen to yours, I hope this hearty, cheesy soup becomes a new family favorite.

Ground Beef Enchilada Soup Made Easy in One Pot