Description
This Taco Soup is the dinner hero you need! Ready in 30 minutes, loaded with flavor, and guaranteed to have everyone asking for seconds. Just dump, simmer, and dive in!
Ingredients
Scale
- 1 lb (454g) lean ground beef
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 packet (1.25 oz/35g) taco seasoning
- 1 packet (1 oz/28g) ranch dressing mix
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 can (15 oz/425g) pinto beans, drained and rinsed
- 1 can (15 oz/425g) corn kernels, drained (or 1½ cups frozen corn)
- 1 can (10 oz/283g) diced tomatoes with green chilies
- 1 can (14.5 oz/411g) diced tomatoes
- 2 cups (473ml) beef broth
- Salt and pepper to taste
- Shredded cheddar cheese, for garnish
- Sour cream, for garnish
- Diced avocado, for garnish
- Fresh cilantro, chopped, for garnish
- Tortilla chips, for serving
- Lime wedges, for serving
Instructions
- Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook for 5-7 minutes until browned. Drain excess fat if needed.
- Reduce heat to medium and add the diced onion to the pot. Cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle the taco seasoning and ranch dressing mix over the meat mixture. Stir well and cook for about 1 minute to bloom the spices.
- Add a small amount of beef broth to deglaze the pot, scraping up any browned bits. Then add the black beans, pinto beans, corn, both cans of tomatoes, and remaining beef broth. Stir to combine.
- Bring to a gentle boil, then reduce heat to maintain a low simmer. Cover partially and simmer for 15-20 minutes, stirring occasionally.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot with your choice of toppings: shredded cheese, sour cream, diced avocado, fresh cilantro, tortilla chips, and lime wedges.