taco soup
For spicy taco soup, you can add chili oil. Serve with tortilla chips or corn bread.
prep time
cook time
method
Stove Top
yield
Ingredients
- 1 pound ground beef
- 1 can (16 oz) kidney beans
- 1 can (dr wt 6 oz)green olives, sliced
- 1 can (14.5 oz) petite diced tomato
- 1 can (11 oz) kernel sweet corn
- 1 can (8 oz) tomato sauce
- 1 medium onion, chopped
- 2 teaspoons beef bouillon
- 3 cups water
- 1 package (1 oz) taco seasoning mix
- 1 teaspoon dill stir-in paste gourmet garden
- - salt and pepper, to taste
- 3 tablespoons vegetable oil
- MIX TOGETHER DRIED INGREDIENTS:
- 1 tablespoon dried parsley
- 1 teaspoon roasted garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- FOR GARNISH (OPTIONAL)
- - shredded cheese (any kind of cheese)
- - sour cream
- - chopped scallions
- - lime wedges
How To Make taco soup
-
Step 1Heat the oil in dutch oven over medium high heat. Add onion until fragrant, add ground beef, cook and stir until beef become brown, sprinkle with salt and pepper.
-
Step 2Add water and beef bouillon, tomato sauce and diced tomato, stir until bubbling. Turn the heat to low.
-
Step 3Add sliced olive, kidney beans, corn, taco seasoning mix and dried ingredients, stir and turn occasionally. Cook with cover for another 30 minutes. Add dill stir-in paste, salt and pepper to taste.
-
Step 4Serve and add shredded cheese, sour cream, chopped scallions and lime wedges.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes