Samantha Nicole Taco Tuesday has come and gone (or it might just be on the horizon), and you are still hankering for more taco goodness (or you just can’t resist having some more)! Why wait then? Weeknight Taco Soup is right there for you, ready to make your taco dreams a delicious, delicious reality! Savory and spicy taco meat stewed in beef broth with rich tomatoes, hearty beans, and some summery corn all make for that elusive and tasty taco feeling! Plus, it really doesn’t ask much of you besides putting everything together and letting the flavors meld! Weeknight Taco Soup will make Taco Tuesday an everyday possibility… no matter what day of the week it is!
Ingredients
For the soup:
- 1 pound ground beef
- 1 (1-ounce) packet taco seasoning
- 2 cups beef broth, divided
- 1 (10-ounce) can diced tomatoes with chilies
- 1 (15.25-ounce) can corn
- 1 (15-ounce) can black beans
- 4 cups water
Optional garnishes:
- jalapeño, sliced, to taste
- sour cream, to taste
- cilantro, chopped, to taste
- avocado, diced, to taste
Directions
Step 1 –In a large stock pot or Dutch oven, cook the ground beef until it is no longer pink, about 5-7 minutes.
Step 2 –Add the taco seasoning and 1 cup of the beef broth to the beef and cook until it has thickened, about 10 minutes.
Step 3 –Add the tomatoes, the corn, the black beans, the remaining broth, and the water to the meat mixture, stirring to combine, and bring the soup mixture to a boil
Step 4 –Reduce the heat to low, cover, and simmer the soup, stirring occasionally, until it is heated through, about 1 hour.
Step 5 –Serve with your favorite garnishes.
