Description
Enjoy this flavorful and easy taco soup recipe, perfect for a quick and satisfying meal. Customize it with your favorite toppings for a delightful experience.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies
- 1 (15 ounce) can tomato sauce
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 4 cups beef broth
Instructions
- Brown ground beef in a large pot. Drain excess fat.
- Add onion and bell pepper to the pot and cook until softened.
- Stir in black beans, kidney beans, corn, diced tomatoes and green chilies, tomato sauce, taco seasoning, and ranch dressing mix.
- Pour in beef broth and bring to a boil.
- Reduce heat and simmer for 15-20 minutes, allowing flavors to meld.
- Serve hot with your favorite toppings.
Notes
- For a creamier soup, add a dollop of sour cream or Greek yogurt before serving.
- Adjust taco seasoning to your preferred spice level.
- Crockpot instructions: Brown beef, then combine all ingredients in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Instant Pot instructions: Brown beef using the sauté function. Add remaining ingredients. Cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg