This beef taco soup is a one pot wonder recipe. Beef taco soup is filling, packed with incredible flavor, and the perfect 30 minute recipe for week nights!
Wholesome Beef Taco Soup
This beef taco soup is a one pot wonder recipe. Beef taco soup isfilling, packed with incredible flavor, and theperfect 30 minute recipe for week nights!
1 lb. 'Tombstone' Ground Beef
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 jalapeño pepper, finely diced
- 1 tablespoon garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
1 teaspoon crushed red pepper
- 2 (14 oz.) cans crushed tomatoes (about 3.5 cups)
1 3/4 cups beef broth (or one 14-oz. can)
- 1 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)
- 1 (28 oz.) can black beans, drained
- 1 cup frozen corn
cup tortilla chips
1/4 cup fresh cilantro, chopped
avocado, thinly sliced
shredded cheddar cheese
Toppings/Garnish (optional/to taste)
In a large stock pot or Dutch oven, heat oil over medium high for 2 minutes until the oil is sizzling hot. Add ground beef and cook for 5-7 minutes until browned. Make sure to break up the beef into small pieces to help with even browning.
Add onion, jalapeño, and garlic. Stir well to combine and continue to cook for 3-4 minutes until tender. Stir in paprika, cumin, and crushed pepper until evenly mixed.
Add crushed tomatoes and beef broth. Season with salt and pepper to taste. Cover the lid and let it simmer over medium heat for 10 minutes, stirring occasionally.
Add black beans and corn. Stir well to mix and cook until heated through, about 2 minutes.
Serve immediately and add toppings as suggested or toppings of choice.
Calories 316, Carbs 33 grams, Protein 23 grams, Fat 11 grams