This incredibly easy dutch oven taco soup recipe only requires a few ingredients and can be made in 20 minutes. Simply combine all the ingredients in a dutch oven or stockpot, simmer, and serve. It doesn’t get any easier than that!
Dutch oven taco soup can be made on the camping stove, over a campfire, or at home on the stovetop and is perfect when topped with cheese, sour cream, and Fritos. We like to use the Fritos Scoops chips as a spoon to eat our taco soup – it’s fun and delicious!
Equipment
- Camping Stove and Fuel (can also cook over campfire or at home on stovetop)
- Dutch Oven or Stockpot with Lid (minimum 4-quart size)
- Can opener
- Stirring Spoon
Ingredients
- 1 Pound Lean Ground Beef (or turkey, chicken)
- 2 TBSP Minced Onion (dried)
- 1 1.25-oz Package Taco Seasoning (check for gluten-free if needed)
- 1 16-oz Can Tomato Sauce
- 1 16-oz Can Diced Tomatoes (do NOT drain)
- 1 16-oz Can Whole Kernel Corn (do NOT drain)
- 1 16-oz Can Dark Red Kidney Beans (do NOT drain)
- 1 Cup Shredded Cheese (optional – for topping; use dairy-free if needed)
- Sour Cream (optional – for topping; omit or use dairy-free if needed)
- Fritos Scoops Chips (optional – for topping or scooping up taco soup; Fritos brand chips are gluten-free, but always double-check labels!)
Dutch Oven Taco Soup Cooking Instructions
1. Preheat your dutch oven or stockpot on the camping stove.
2. Brown the ground beef (or turkey / chicken) in the dutch oven, stirring frequently to break up large pieces.
NOTE: You can also brown and drain the ground meat prior to camping. Store it in a ziplock bag in the fridge or cooler for up to three days before using.
3. Add the minced onion, taco seasoning, tomato sauce, diced tomatoes, corn, and kidney beans (including the liquid from the canned tomatoes, corn, and kidney beans) to the dutch oven with the cooked meat. Mix well to combine all ingredients.
4. Place the lid on the dutch oven or stockpot and simmer for 15 minutes, stirring occasionally.
5. Serve in bowls. Top with shredded cheese and sour cream. Perfect for scooping up with Fritos Scoops chips!
Recipe Card
Easy Dutch Oven Taco Soup {with Gluten-Free Option}
Equipment
- Camping Stove and Fuel (can also cook over campfire or at home on stovetop)
- Dutch Oven or Stockpot with Lid (minimum 4-quart size)
- Can opener
- Stirring Spoon
Ingredients
- 1 Pound Lean Ground Beef (or turkey, chicken)
- 2 TBSP Minced Onion (dried)
- 1 1.25-oz Package Taco Seasoning (check for gluten-free if needed)
- 1 16-oz Can Tomato Sauce
- 1 16-oz Can Diced Tomatoes (do NOT drain)
- 1 16-oz Can Whole Kernel Corn (do NOT drain)
- 1 16-oz Can Dark Red Kidney Beans (do NOT drain)
- 1 Cup Shredded Cheese (optional – for topping; use dairy-free if needed)
- Sour Cream (optional – for topping; omit or use dairy-free if needed)
- Fritos Scoops Chips (optional – for topping or scooping up taco soup; Fritos brand chips are gluten-free, but always double-check labels!)
Instructions
- Preheat dutch oven or stockpot on camping stove.
- Brown ground beef (or turkey / chicken) in dutch oven, stirring frequently to break up large pieces. NOTE: You can also brown and drain the ground meat prior to camping. Store it in a ziplock bag in the fridge or cooler for up to three days before using.
- Add the minced onion, taco seasoning, tomato sauce, diced tomatoes, corn, and kidney beans (including the liquid from the canned tomatoes, corn, and kidney beans) to the dutch oven with the cooked meat. Mix well to combine all ingredients.
- Place the lid on the dutch oven or stockpot and simmer for 15 minutes, stirring occasionally.
- Serve in bowls. Top with shredded cheese and sour cream. Perfect for scooping up with Fritos Scoops chips!
Want more camp cooking inspiration? Be sure to check out the Recipes section of the blog for more delicious and easy camping recipes!
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