Description
This Easy Taco Soup is a flavorful and hearty one-pot meal combining seasoned ground beef, beans, corn, and tomatoes simmered together to create a comforting and satisfying dish perfect for a quick weeknight dinner.
Ingredients
Scale
Meat
- 1 pound ground beef
Seasoning
- 1 ounce taco seasoning
Vegetables & Beans
- 15 ounces canned corn (do not drain)
- 15 ounces canned kidney beans (do not drain)
- 29 ounces stewed tomatoes
- 15 ounces tomato sauce
Liquids
- 1 cup water
Instructions
- Brown the ground beef: In a large pot over medium heat, cook the ground beef until browned and no longer pink. Drain any excess fat to keep the soup from becoming greasy.
- Add all remaining ingredients: Pour in the taco seasoning, canned corn (with liquid), canned kidney beans (with liquid), stewed tomatoes, tomato sauce, and water into the pot with the browned beef.
- Stir and bring to simmer: Stir the mixture thoroughly to combine all ingredients evenly. Heat the pot over medium heat until it reaches a gentle simmer.
- Simmer the soup: Allow the soup to simmer gently for about 20 minutes, stirring occasionally to meld the flavors and ensure the soup is heated thoroughly.
- Serve and garnish: Ladle the hot taco soup into bowls and serve with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or sliced avocado if desired.
Notes
- For a spicier soup, add chopped jalapeños or a dash of hot sauce while simmering.
- To make this dish vegetarian, substitute the ground beef with plant-based meat or extra beans.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serve with tortilla chips or cornbread for a complete meal.
- Drain the beans and corn slightly if you prefer a thicker consistency.
