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.
Recipe courtesy of Food Network Kitchen
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Taco Soup
Total:
35 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

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. 

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