Taco Soup

Jennifer H

By
@Kinepeli

This is a hearty, warming weeknight dinner. Or make it on a Sunday and you have lunches for the week. It freezes well, so you might consider doubling your batch for future dinners. You can decide how zippy you want it by adding red pepper flakes or your favorite fresh peppers.

Adapted from cooksmarts.com.


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Rating:

Comments:

Serves:

4-6

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

4
cloves garlic, minced
1
yellow onion, diced
1
green pepper, diced
1 lb
lean ground beef (93/7)
1 tsp
garlic powder
1 tsp
ground cumin
1 tsp
ground coriander
1 tsp
mexican oregano
1 tsp
chili powder
1/2 tsp
paprika
1 tsp
salt
15 oz
can tomato sauce
15 oz
can diced tomatoes
3 c
water
8 1/2 oz
can corn
15 oz
can black beans, drained but not rinsed
1 c
shredded cheddar cheese
1
avacado, diced
sour cream
fresh ciliantro, roughly chopped

Directions Step-By-Step

1
Heat a large pot or Dutch oven, pour a little olive oil and add garlic, onion and green peppers. Cook until the onion is barely translucent.
2
Add the ground beef and spices. Cook about 5-6 minutes, or until the beef is just about done.
3
Add tomato sauce, diced tomatoes and water. Cover and bring to a boil, then crack the lid, reduce heat and simmer 15 minutes.
4
Add the corn and black beans. Cook another 5 minutes or just enough to warm them through.
5
Ladle into bowls. Top with shredded cheese, sour cream, avocado and fresh cilantro.

About this Recipe

Course/Dish: Beef Soups, Chili
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy