Hey there! Let me tell you about this delightful taco soup with ground beef—it’s seriously become a staple in my kitchen. You know when you’re craving something hearty but not too heavy? This recipe is my go-to. I remember the first time I made it; I was skeptical about how even an old can of beans could transform into something this yummy. But boy, was I wrong (don’t tell those beans)!
Why You’ll Love This
I make this whenever I need a bit of comfort (or when I have leftover taco seasoning lying around). My family goes absolutely nuts for it, and you know, it’s one of those dishes that tastes even better the next day. Plus, it’s one pot—so less washing up, yay! I used to get annoyed by the mess tacos would make, but this soup keeps all the flavors and none of the mess (well, mostly).
What You’ll Need
- 1 pound ground beef (I’ve used turkey too, works great!)
- 1 onion, chopped (red or white—whatever’s in the fridge)
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) corn (my grandma swore by fresh, but I cheat with canned)
- 1 can (15 oz) black beans, rinsed and drained
- 1 packet taco seasoning (or make your own if you’re fancy)
- 3 cups chicken broth
- Salt and pepper to taste
How To Make It
Start by browning the ground beef in a big ol’ pot over medium heat. Add the onion and garlic, and let them get all nice and fragrant. Then, toss in the tomatoes, beans, corn, and taco seasoning. Give it a good stir. Pour in the chicken broth and bring everything to a boil. Once it’s boiling, reduce the heat and let it simmer for about 20 minutes. This is your sneak-a-taste moment—it’s allowed!
Don’t worry if it looks a bit weird at this stage—it always does. But just wait, it’ll come together beautifully. Just let it simmer until you’re happy with the consistency.
Notes from My Trials
Actually, I find it works better if you let the soup sit for a bit before serving. The flavors just meld together in a way that’s pure magic. Oh, and don’t skimp on the toppings—it makes a world of difference!
My Experiments
I’ve tried adding bell peppers once, it was… interesting. Too much crunch for my liking, but you might dig it. Oh, and if you’re feeling wild, some crushed tortilla chips on top are a game-changer.
Got the Tools?
If you don’t have a big pot, you can totally make this in a slow cooker. Just brown the beef first, then toss everything in and cook on low for 4-5 hours. Easy peasy!
Keeping It Fresh
Store leftovers in an airtight container. It should keep for about 3 days in the fridge—though honestly, in my house it never lasts more than a day!
Serving Up
We love ours with shredded cheese, sour cream, and a sprinkle of cilantro. It’s like a fiesta in a bowl. Sometimes, a side of warm corn bread just completes the whole meal.
Lessons Learned
I once tried rushing the simmering step and regretted it because the beans were still a bit hard. So, patience really is a virtue here!
FAQ Corner
Can I use something other than beef? Absolutely! Ground turkey or chicken work well, and if you’re going veggie, try some extra beans or lentils.
Is fresh corn better? Well, maybe if it’s in season. But canned or frozen are much easier (and less fuss).
For more inspiration on homemade taco seasoning, check out this guide. And if you’re curious about turning this into a slow-cooking masterpiece, this slow cooker version might just be your next favorite!