Description
This comforting and hearty Taco Soup features a robust blend of lean ground beef, protein-rich black and pinto beans, sweet corn, and aromatic southwestern spices. It is a perfect weeknight meal that is both nutritious and incredibly satisfying. The simple preparation and pantry-friendly ingredients make it a reliable favorite for busy households, and the flavors only get better the next day, making it an ideal choice for meal prepping and leftovers.
Ingredients
1 lb lean ground beef
1 medium onion, diced
15 oz black beans, rinsed and drained
15 oz pinto beans, undrained
15 oz corn, canned or frozen
28 oz diced tomatoes, fire-roasted preferred
32 oz low-sodium beef broth
2 tbsp taco seasoning
Instructions
Heat a large heavy-bottomed pot over medium-high heat.
Add the ground beef to the pot and break it into small crumbles.
Sauté the meat until it browns completely and no pink remains.
Add the diced onion to the beef and cook until the pieces turn translucent and soft.
Stir in the taco seasoning to coat the meat and onions thoroughly.
Add the black beans, pinto beans, corn, diced tomatoes, and beef broth.
Bring the soup to a gentle boil, then reduce heat to low.
Simmer the soup for 20 minutes to allow the flavors to meld together.
Serve warm with your favorite toppings.
Notes
Substitute ground turkey for a lighter version. Ensure the taco seasoning is gluten-free if required. The flavors improve after sitting in the refrigerator overnight, making it perfect for leftovers. Top with fresh cilantro, avocado, shredded cheese, or sour cream.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 65mg