Quick and Easy Taco Soup
Quick and Easy Taco Soup Recipe is filled with ground beef, beans, corn and taco seasoning. It's a quick dinner that uses lots of pantry staples!
Quick and Easy Taco Soup Recipe is filled with ground beef, beans, corn and taco seasoning. It's a quick dinner that uses lots of pantry staples!
- 1 small onion chopped
- sliced avocado
- sour cream
- chopped cilantro
- lime wedges
- 1 can tomato sauce
- shredded cheddar cheese
- 1 can diced tomatoes
- 1 can black beans undrained
- corn chips
- 1 can kidney beans undrained
- !optional taco toppings:
- 1 lb. lean ground beef*
- 1 pouch (2 tbsp) taco seasoning
- diced tomatoes / pico de gallo
- 1 can corn kernels undrained
- Carbohydrate 459.911132126734 g
- Cholesterol 622.6505827 mg
- Fat 362.31378073133 g
- Fiber 80.8845600966597 g
- Protein 227.334835355835 g
- Saturated Fat 118.601923535182 g
- Serving Size 1 1 recipe (2998g)
- Sodium 5342.91219635197 mg
- Sugar 379.026572030074 g
- Trans Fat 34.7204954199789 g
- Calories 5936 calories
Step-by-step
- Brown the ground beef and onion in a large pot, until cooked through and crumbled. Drain any excess fat.
- Add the remaining ingredients to the pot and stir to combine. Cook over medium heat, letting simmer for about 10 minutes to let flavors blend.
- Serve with optional taco toppings. Enjoy!
Ingredient labels list what goes into the pot, but they omit the sensory markers that dictate success. Ground beef demands specific thermal handling. Cook the meat and chopped onion in a heavy-bottomed pot over medium-high heat until the pink color vanishes entirely and the rendered fat runs clear. When browning ground protein, moisture must evaporate before the Maillard reaction can brown the surface. Drain excess fat through a fine-mesh strainer if pooling exceeds two tablespoons to prevent a greasy broth surface. Tinned beans and corn need no preliminary cooking since industrial canning processes subject them to high-pressure heat sterilization. Dump the undrained black beans, kidney beans, and corn kernels directly into the pot with the tomato sauce and diced tomatoes. The canning liquids contribute starch and residual sodium that help body the soup without requiring separate stocks. Simmer the mixture over medium heat for exactly ten minutes. This window allows starches from the beans to hydrate the surrounding liquid while preventing the corn kernels from rupturing and releasing excess sugars. Rely on visual cues rather than a thermometer for this soup; a steady, rolling simmer producing medium-sized bubbles across the surface indicates the proper thermal threshold. Hybridizing Tex-Mex seasoning profiles with pantry convenience items draws on mid-century American convenience cooking traditions, where home cooks integrated commercially packaged spice blends with preserved staples. Finish individual bowls with cold toppings like sour cream, shredded cheddar cheese, and sliced avocado to create thermal contrast against the piping hot broth. Store leftovers in an airtight glass container in the refrigerator for up to four days.
