Taco Soup recipe
Taco Soup - spicy and warm for a cold night! One of our favorite meals that can be made in 15 minutes on the stove top.
Ingredients
- 1 lb ground beef
- 2 (14.5 oz.) cans diced tomatoes with green chiles, undrained, (or use 3 (10 oz) Rotel cans)
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (16 oz.) can kidney beans, drained and rinsed
- 1 (15 oz.) can whole kernel corn, drained
- 1 (8 oz.) can tomato sauce
- 1 (1.25 oz.) package taco seasoning
- 1 cup beef broth or water, (optional)
TOPPINGS: sour cream, cheddar cheese, diced avocado, cilantro, or tortilla chips
Instructions
- In a large Dutch oven or pot, brown the beef until no longer pink. If using a lean beef, you may need to add a tablespoon of olive to brown it.
- Add the tomatoes, black beans, kidney beans, corn, tomato sauce, and taco seasoning. Stir to combine. Add beef broth or water to thin it out if desired. Bring to a boil, reduce heat to medium and simmer for 15-20 minutes to let flavors blend. Add salt and pepper to taste.
- Top with sour cream, cheddar cheese, diced avocado, cilantro, or tortilla chips to serve. Store leftovers in the refrigerator.
Serving: 1/12 of the recipe, Calories: 68kcal, Carbohydrates: 0.1g, Protein: 8g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 25mg, Sodium: 107mg, Potassium: 133mg, Fiber: 0.03g, Sugar: 0.03g, Vitamin A: 8IU, Vitamin C: 0.1mg, Calcium: 6mg, Iron: 1mg