Hearty Taco Soup Delight
This delightful taco soup brings the essence of beef tacos into a comforting, warm dish. Perfect for busy nights, it’s a one-pot wonder you’ll come back to often. Customize with your favorite toppings.
Ingredients
- 1 Tbsp avocado oil
- 1 1/2 lbs lean ground beef
- 1 medium onion finely chopped
- 2 Tbsp tomato paste
- 3 cloves garlic minced
- 2 Tbsp taco seasoning or more to taste
- 1 tsp cumin
- 1/2 tsp chili powder
- 3 cups beef stock or chicken stock
- 2 cans Rotel diced tomatoes and green chilis with juice, original or spicy
- 15 oz can black beans rinsed and drained
- 15 oz can corn drained, or 1 cup frozen corn
Instructions
- In a Dutch oven over medium heat, warm the avocado oil. Add the ground beef and onions, stirring occasionally and breaking it up with a spatula. Cook until the beef is browned and the onions are soft, about 6-7 minutes.
- If needed, carefully drain excess fat, leaving about 1-2 tablespoons in the pot for added flavor.
- Mix in the tomato paste, minced garlic, taco seasoning, cumin, and chili powder. Stir and sauté for another minute until the scent of the spices fills the kitchen.
- Pour in the beef stock, Rotel tomatoes with juice, black beans, and corn. Bring the mixture to a boil, then reduce to a simmer. Partially cover the pot and let it simmer for 15 minutes, allowing the flavors to meld together.
- Taste the soup and season with additional salt, pepper, or taco seasoning as desired. Serve hot with your choice of toppings such as cheese, avocado, or sour cream.
Notes
I enjoy crafting this taco soup as it reminds me of a warm hug in a bowl. Serve it with tortilla chips, or perhaps a side of freshly sliced avocado. Remember, it's a flexible recipe, so adapt the spices to fit your family's taste!