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Taco Soup Recipe

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If every meal I made could be on the cover of Bon Appétit, I would. I love food. I love making delicious food.  Some days delicious means gourmet, other days, delicious means a greasy cheeseburger. And then there are days where I want something in between. There’s rarely ever enough time in the day to do all the things I want, so I’m constantly on the search for recipes that are technically from scratch but easy and on the quicker side to make. I found this taco soup recipe here. I also love what I call “fake” Mexican food. Just think homemade Tex-Mex. I’ve made this recipe a few times, and it gets better each time. This soup is hearty and tasty, doesn’t break the bank and is quick to make on a weeknight.

  • 1 lb. ground beef or ground turkey
  • 15 oz. can pinto beans
  • 15 oz can black beans
  • 15 oz can kidney beans
  • 2 15 oz cans fire roasted diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 cup water
  • Ortega taco seasoning*
  • 1 16 oz bag frozen corn
  • 1 cup diced onion

canned ingredients

Taco Soup

Step 1: Brown beef, set aside

Taco Soup Step 1

Step 2: Drain and rinse canned beans. I don’t know what the funky slime is that they come packed in, but it’s gross. And slimy. Get rid of it. Pour beans into large stock pot.

Taco Soup Step 2.1

Step 2 ½: Turn your burner on low to get everything warming up as you mix all your ingredients in.

Taco Soup Step 2.2

Step 3: Add tomatoes, tomato sauce and water to beans, mix well.

step 3

Step 4: *Add taco seasoning. If you are using the individual packets, the original recipe calls for two packets. I use Ortega because it comes in a canister, not just packets. See?! That discovery rocked my world. I love fake Mexican food. Having this canister instead of having to remember the packets makes getting that food into my mouth that much easier.

step 4.2

Step 5: Add corn and onion, mix well. Corn is my favorite food group. It should be in every recipe. Except maybe chocolate cake. Corn in chocolate cake would be gross.

step 5

Step 6: Add beef, mix well.

Step 7: Bring everything to a boil and then reduce to a simmer for 20 minutes. The simmering makes sure everything is cooked through and all the flavors blend together really nicely. I never knew the value of simmering until this recipe. I served it too early once and it was OK, but didn’t have a really cohesive taste. There’s magic in a simmer.

Taco Soup Step 7.1

Taco Soup Step 7.2

Step 8:  This soup is great without extras, but I add a dollop of sour cream, some cheddar cheese and avocado to taste. I mix the extras in, which makes it a little creamy and a lot delicious. And who can say no to avocado, sour cream and cheddar?

Taco Soup Step 8 (1)

This recipe makes about 6-8 cereal bowl size servings. It also makes great leftovers. Bon Appétit!

Originally published November 29, 2014

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