Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Taco Soup
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- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 499
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 15 g
- Sugar
- 6 g
- Protein
- 36 g
- Cholesterol
- 54 mg
- Sodium
- 1100 mg
No tortillas required: this beef-and-bean packed soup has all the flavors of a taco, all in one pot. It's a great quick weeknight dinner for the whole family. If you really miss that taco shell crunch, sprinkle your bowl with some crushed tortilla chips.
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 499
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 15 g
- Sugar
- 6 g
- Protein
- 36 g
- Cholesterol
- 54 mg
- Sodium
- 1100 mg
Ingredients
Directions
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the scallion whites and cook, stirring occasionally, until fragrant and soft, about 2 minutes. Add the beef and cook, stirring to break it up into small crumbles, until cooked through, 8 to 10 minutes. Stir in the taco and ranch seasonings until well combined.
- Add the tomatoes, beans, corn and 1 teaspoon salt. Fill one of the bean cans with water and add it to the pot. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until the beans are warmed through, about 10 minutes.
- Serve in bowls with scallion greens, Cheddar, sour cream and pico de gallo.
