This seems more like a Mexican chili to me, so the longer you cook it (on low), the more the flavors build. No need to add seasoning, the ingredients do it for you.
Brown 1-2 pounds of ground beef with dried or minced onions.
Add 1-2 cans of diced stewed tomatoes, 1-2 cans corn or 8-16 oz of frozen corn, 1-2 cans of Rotell's diced tomatoes and green chilies, and up to 4 cans of beans (up to 32 oz of cooked beans). Rachael uses black, pinto, red, and kidney. Cook until hot and bubbly.
What other items do you add to your taco soup?