Description
Indulge in a hearty and flavorful Beef Taco Soup, a comforting one-pot wonder that’s perfect for a quick and satisfying weeknight meal. This easy recipe combines tender beef, a blend of spices, and a medley of vegetables in a rich, savory broth, topped with your favorite taco toppings.
Ingredients
– 1 lb ground beef
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tbsp taco seasoning
– 1 (15 oz) can diced tomatoes
– 4 cups beef broth
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 1 cup frozen corn
– Salt and pepper to taste
– Shredded cheese, sour cream, diced avocado, and crushed tortilla chips, for serving
Instructions
1. – In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbled, 5-7 minutes. Drain any excess fat.
2. – Add the diced onion and minced garlic to the pot and cook for 2-3 minutes, until fragrant.
3. – Stir in the taco seasoning and cook for 1 minute.
4. – Pour in the diced tomatoes, beef broth, kidney beans, black beans, and frozen corn. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
5. – Season with salt and pepper to taste.
6. – Serve the Beef Taco Soup hot, topped with shredded cheese, sour cream, diced avocado, and crushed tortilla chips.
Notes
– For a thicker soup, you can mash some of the beans against the side of the pot.
– Try garnishing with fresh cilantro, green onions, or crushed tortilla chips for extra flavor and crunch.
– Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican, Tex-Mex