Description
This Taco Soup is a hearty, comforting dish that’s perfect for a quick and easy weeknight dinner. Loaded with ground beef, beans, and spices, it’s a family-friendly meal that’s bursting with flavor.
Ingredients
– 1 lb ground beef
– 1 onion, diced
– 3 cloves garlic, minced
– 1 packet taco seasoning
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can pinto beans, drained and rinsed
– 1 (15 oz) can diced tomatoes
– 4 cups beef broth
– Salt and pepper to taste
– Toppings: shredded cheese, sour cream, crushed tortilla chips, chopped cilantro
Instructions
1. 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. 2. Add the diced onion and minced garlic to the pot and cook for 2-3 minutes, until the onion is translucent.
3. 3. Stir in the taco seasoning and cook for 1 minute, until fragrant.
4. 4. Add the kidney beans, pinto beans, diced tomatoes, and beef broth. Bring the mixture to a boil, then reduce heat and let simmer for 15-20 minutes.
5. 5. Season with salt and pepper to taste.
6. 6. Serve the Taco Soup hot, topped with shredded cheese, sour cream, crushed tortilla chips, and chopped cilantro.
Notes
– For a spicier soup, add a diced jalapeño or chipotle in adobo sauce.
– Swap out the ground beef for ground turkey or shredded chicken for a different protein.
– Leftovers 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