Description
A hearty and flavorful Beef Taco Soup, packed with ground beef, beans, corn, and tomatoes, perfect for a comforting meal.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 (1.25 ounce) packet taco seasoning
- 1 (1 ounce) packet ranch seasoning mix (dry)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
- 4 cups beef broth
- Optional toppings: shredded cheese, sour cream, crushed tortilla chips, diced avocado, chopped cilantro, jalapeños
Instructions
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Add ground beef and chopped onion. Cook, breaking up the meat with a spoon, until beef is browned and onion is softened, about 8-10 minutes. Drain any excess fat.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in taco seasoning and ranch seasoning mix. Cook for 1 minute, stirring constantly, to toast the spices.
- Add the rinsed and drained black beans, kidney beans, drained corn, diced tomatoes (undrained), Rotel diced tomatoes with green chilies (undrained), and beef broth to the pot.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 20-30 minutes to allow the flavors to meld. The longer it simmers, the better it tastes.
- Taste and adjust seasonings if needed.
- Ladle the hot soup into bowls. Serve with your favorite taco toppings such as shredded cheese, sour cream, crushed tortilla chips, diced avocado, chopped cilantro, or jalapeños.
Notes
- The longer the soup simmers, the better the flavors will meld.
- Feel free to adjust the spice level by using milder or hotter Rotel tomatoes.
- This soup is also delicious with shredded chicken or turkey.