taco soup
(1 rating)
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.
(1 rating)
yield
4 -6
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For taco soup
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4cloves garlic, minced
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1yellow onion, diced
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1green pepper, diced
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1 lblean ground beef (93/7)
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1 tspgarlic powder
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1 tspground cumin
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1 tspground coriander
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1 tspmexican oregano
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1 tspchili powder
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1/2 tsppaprika
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1 tspsalt
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15 ozcan tomato sauce
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15 ozcan diced tomatoes
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3 cwater
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8 1/2 ozcan corn
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15 ozcan black beans, drained but not rinsed
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1 cshredded cheddar cheese
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1avacado, diced
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sour cream
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fresh ciliantro, roughly chopped
How To Make taco soup
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1Heat 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.
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2Add the ground beef and spices. Cook about 5-6 minutes, or until the beef is just about done.
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3Add tomato sauce, diced tomatoes and water. Cover and bring to a boil, then crack the lid, reduce heat and simmer 15 minutes.
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4Add the corn and black beans. Cook another 5 minutes or just enough to warm them through.
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5Ladle into bowls. Top with shredded cheese, sour cream, avocado and fresh cilantro.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Taco Soup:
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