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This easy taco soup is the perfect alternative for Taco Tuesday! Ground beef, onions, peppers, tomatoes, beans, and seasoning combine for this hearty meal that can be served mild or spicy.
TACO SOUP INGREDIENTS
You will need:
MEAT: This recipe calls for 1.5 pounds of ground beef. You can also substitute ground turkey or ground chicken instead.
FRUITS & VEGETABLES: In the vegetable aisle, pickup 1 small yellow onion, ½ cup green pepper and 2 cloves garlic. If you want to amp up the spice, you could also add some diced jalapeno. In the frozen food section, pick up a small bag of frozen corn – you’ll need 1.5 cups for this recipe.
CANNED GOODS: As for canned items, this recipe requires 2 cups beef broth as well as a can each of black beans, pinto beans, tomato sauce, Rotel tomatoes and green chilies.
OILS AND SEASONINGS: Make sure you have 1 package taco seasoning as well as ½ tablespoon olive oil on hand.
SUBSTITUTIONS AND ADDITIONS
LOW-CARB: Make low-carb taco soup by leaving out the beans and adding more meat.
VEGETARIAN: Make this taco soup vegetarian by skipping the meet and only using beans.
Scroll down to the very bottom of the post for the full taco soup recipe, which you can print or pin for later!
HOW TO MAKE THIS TACO SOUP RECIPE
STEP ONE: In a large soup pan drizzle the olive oil and brown the ground beef until no pink remains along with the diced onions. Drain off any excess fat.
STEP TWO: Add the garlic and taco seasoning and stir for one minute.
STEP THREE: Add the rest of the ingredients to the soup pot and bring to a boil. Depending on how thick you like your soup you can add 1 cup of water to the soup.
STEP FOUR: Once it comes to a boil reduce heat and simmer for 25-30 minutes. This is made on the stove, but you could easily transfer to your crockpot to simmer or keep warm for serving a crowd.
What Do You Eat with Taco Soup?
There are so many topping options! Serve your soup with sliced red or green onions, sour cream, jalapenos, Mexican blend cheese, avocado, tortilla strips, or chopped cilantro.
Bake a pan of our delicious cornbread to serve as well.
Storing this recipe:
IN THE FRIDGE: You can store leftovers in the fridge in an airtight container for three to four days.
IN THE FREEZER: This is a great meal to make a double batch and store half in an airtight, freezer-safe container. It will last for four to six months in the freezer.
PRO TIP: I love freezing soup in gallon size freezer safe bags because it’s so easy to store flat and then thaw and reheat without taking a lot of space up in my freezer.
REHEATING: You can reheat individual servings in the microwave or pour back into a pot and warm back through on the stovetop.
This taco soup can be served mild or spicy. It’s loaded with ground beef, beans, tomatoes, onions, peppers, and seasoning for a fast, yet hearty, meal.
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- 1 ½ pounds ground beef
- One small yellow onion diced
- ½ cup green pepper diced
- 2 cloves garlic minced
- 1/2 tablespoon olive oil
- 1 package taco seasoning
- 2 cups beef broth
- 1 ½ cups frozen corn
- 1 can black beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 15 oz can tomato sauce
- 10 oz Rotel tomatoes
- 4 oz green chilies
- 1 cup water optional
- In a large soup, pan drizzle the olive oil and brown the ground beef until no pink remains along with the diced onions. Drain off any excess fat.
- Add the garlic and taco seasoning and stir for one minute.
- Add the rest of the ingredients to the soup pot and bring to a boil. Depending on how thick you like your soup you can add 1 cup of water to the tomato juice can, rinse it out and dump it in the soup or measure out 1 cup of water and add to soup.
- Once it comes to a boil reduce heat and simmer for 25-30 minutes.
- Serve with your favorite toppings.