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Ingredients
  • subheading: FOR THE SOUP:
  • Olive Oil - to start, you’ll want to grab 2 tablespoons of olive oil.
  • Yellow Onion - you’ll also need 1 small diced yellow onion.
  • Garlic - 4 cloves of minced garlic add some real depth to the soup.
  • Ground Beef - ground beef serves as our main source of protein here. You’ll need 2 pounds here. If you are vegetarian, vegan, or just want to have a meat-free meal, feel free to add more beans in place of the ground beef.
  • Taco Seasoning - we actually used 3 tablespoons of our homemade taco seasoning here, but feel free to use a store-bought taco blend if you already have it on hand. If you prefer a bold flavor with a little kick of spice, use 3 tablespoons, and if you prefer a more mild flavor, use 2!
  • Salsa - to add some extra flavor, we also used a 16-ounce jar of mild salsa.
  • Diced Tomatoes - 2 cans of diced tomatoes (with their juices!) add a ton of flavor to the soup.
  • Canned Beans - we used 2 drained and rinsed cans each of pinto and black beans here. Feel free to use all black or all pinto beans if that’s what you have on hand, though!
  • Canned Corn - to jazz up the taco soup even more, we also added 2 cans of rinsed corn.
  • Broth (Chicken or Veggie) - you’ll also want to grab 2 cups (16 fluid ounces) of chicken or veggie broth.
  • subheading: FOR GARNISH:
  • subheading: This is the really fun part! Feel free to add ANY garnish that you love on your tacos. Here’s what we used:
  • Cilantro
  • Lime
  • Shredded Cheese
  • Crushed Tortilla Chips
Steps
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