Taco soup with beef corn (Printable Version)
Savory beef and bean soup with corn, peppers, and tomatoes simmered to perfection.
# What You'll Need:
→ Meat and Oil
01 -
1½ pounds ground beef
02 -
½ tablespoon olive oil
→ Vegetables and Aromatics
03 -
1 small yellow onion, diced
04 -
2 cloves garlic, minced
05 -
½ cup green pepper, diced
→ Seasoning
06 -
1 package taco seasoning
→ Liquids and Broth
07 -
2 cups beef broth
08 -
1 cup water (optional)
→ Canned and Frozen Ingredients
09 -
1½ cups frozen corn
10 -
1 can black beans, drained and rinsed
11 -
1 can pinto beans, drained and rinsed
12 -
15 ounces tomato sauce
13 -
10 ounces Rotel tomatoes
14 -
4 ounces green chilies
# Step-by-Step Guide:
01 -
In a large pot or Dutch oven, heat olive oil then brown ground beef with diced onion until meat is no longer pink. Drain excess fat.
02 -
Stir in minced garlic and taco seasoning, cooking for one minute to release aromas.
03 -
Add green peppers, beef broth, frozen corn, black beans, pinto beans, tomato sauce, Rotel tomatoes, and green chilies to the pot. Pour in water if a thinner consistency is desired. Bring mixture to a boil.
04 -
Reduce heat to low and simmer uncovered for 25 to 30 minutes to develop flavors.
05 -
Ladle into bowls and garnish with preferred toppings.