Tuesday, March 11

TEX-MEX Style Taco Soup


Taco soup is an easy one pot recipe which is a really tummy favorite. One of the best parts of this soup is you can easily add or subtract ingredients based on what it in your refrigerator. This is also a great cold weather, stay inside meal for the family.

Full time 1 hour
Serves 6-8

You will need:

28 oz. can diced petite tomatoes
15 oz. kidney beans, drained and rinsed
1 lb ground beef
1 large onion, diced fine
4 cup beef stock
1 1/2 cup frozen corn
1 cup diced carrots
1 cup diced celery
1/4 cup lime juice
2 tbsp olive oil
1 tbsp butter
1 tbsp minced garlic
1 tbsp taco seasoning
1/2 tbsp salt or to taste
1/2 tbsp ground black pepper or to taste
1/4 tsp ground cumin
1/4 cumin chili powder
1/4 tsp dried oregano


Let us begin:

In a heavy bottom pot or dutch oven heat olive oil over medium-high heat.

Once oil is heated add in the ground beef and brown meat evenly.


Once browned, move into a large bowl temporarily.

Add in butter, onion, and garlic. Cooking for 5-8 minutes or until onions are nice and soft.


Once soft, add in carrots and celery. Cooking for 5-8 minutes of until they are nice and warmed through.


Add in corn and all seasoning/spices. Stirring well to evenly distribute them.


Add ground beef back into the pot. Stir well to full incorporate.


Add in kidney beans and diced tomatoes along with their juice into the pot. Bring to a boil.


Allow to cook 5-8 minutes or until liquid has decreased by 1/2.

Add stock into the pot and bring to a boil.



Once boiling, reduce to a simmering low and cook 20-30 minutes or until vegetables are tender if pierced with a fork.

Serve and cheers!