Taco Soup

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.
Save Recipe
  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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. 
  3. Serve in bowls with scallion greens, Cheddar, sour cream and pico de gallo. 
7m Easy 99%
CLASS
Gabriela Rodiles

French Onion Soup Dip

45m Easy 98%
CLASS
29m Easy 99%
CLASS
43m Easy 98%
CLASS

Alexandra Utter

Turkey Tortilla Soup

23m Easy 97%
CLASS
Rick Martinez

Baja Fish Tacos

17m Easy 98%
CLASS
17m Easy 99%
CLASS