Taco Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 499
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 69
- Dietary Fiber
- 15
- Sugar
- 6
- Protein
- 36
- Cholesterol
- 54
- Sodium
- 1100
- Total: 35 min
- Active: 20 min
Ingredients
1 tablespoon olive oil
1 bunch scallions, white and green parts separated, chopped
1 pound ground beef chuck
One 1-ounce packet taco seasoning
One 1-ounce packet ranch dressing seasoning
Two 10-ounce cans diced tomatoes with green chiles
Three 15-ounce cans beans, drained and rinsed (a mix of pinto beans, black beans and kidney beans)
One 10-ounce can whole corn kernels, drained
Kosher salt
Shredded Cheddar, for serving
Sour cream, for serving
Pico de gallo, for serving
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.