Taco Soup
This Taco Soup recipe takes the classic Mexican-inspired flavors of a traditional taco to a whole new level. It's loaded with all of the classic taco style ingredients - but it is even easier to make!
Ingredients
- 1.5 pounds lean ground beef
- 1 cup onion chopped
- 2 cloves garlic minced
- 1 packet 4 Tablespoons Taco Seasoning
- 1 14 ounce can Mexican Stewed Tomatoes
- 1 can Rotel Tomatoes
- 1 14.5 ounce can diced tomatoes
- 1 15 ounce can pinto beans, drained
- 1 11 ounce can Mexicorn
- 1 32 ounce beef stock
- 2 cups shredded cheddar cheese divided
- 1 1/2 cups sour cream + more for serving
- Optional garnish: avocado cilantro
Instructions
- In a large Dutch oven, brown ground beef with onion and garlic until cooked through. Drain excess grease.
- Purée Mexican stewed tomatoes and Rotel in a blender or food processer until smooth.
- Add taco seasoning to the browned ground beef.
- Add in purèed tomatoes, diced tomatoes, pinto beans, MexiCorn and beef stock to the pot.
- Bring to a boil, reduce heat, cover and simmer for one hour.
- About 10 minutes before you serve, stir in sour cream and half of the cheese, reserving the rest for topping.
- Serve hot garnished with cilantro, more sour cream, shredded cheese, avocado and tortilla chips if desired.
Notes
A packet of taco Seasoning works great - but if you really want to pack this with flavor, try making your own HOMEMADE TACO SEASONING with my easy recipe!
To make this recipe in the SLOW COOKER: Add browned ground beef and all of the other ingredients (except cheese and sour cream) to your crockpot. Cook on low for 6 hours. Stir cheese and sour cream into soupe about 10 minutes before serving.