Taco soup is a popular dish in my hometown. This meal can be served as an appetizer for cocktail parties, or it can also serve as the main course for your family dinner night.
I have always loved Mexican food from childhood right up to adulthood! I am so happy that I found this recipe to create something similar yet fresh right at home.
One of the reasons I love this dish is that it incorporates canned beans, corn, tomatoes, and sauce. Because I usually have a good supply of canned beans and tomatoes on hand, this is a quick and easy dinner to prepare for just yourself or your family.
Recipe ingredients
- 1 pound lean ground beef
- 15-ounce kidney beans
- 8 oz tomato sauce
- One medium onion, chopped
- 15 ounces of tomatoes, diced
- 15 oz. black beans
- 15-ounce corn kernels
- 2 tbsp taco seasoning
You can consider these toppings as well:
- Avocado
- Sour cream
- Shredded cheddar cheese
- Corn chips
- Cilantro
- Diced tomatoes
- Lime wedges
Cooking instructions
- Brown the ground beef and onion until cooked thoroughly and crumbles in a large saucepan. Make sure to drain the extra fat. Optionally, you may use ground turkey or chicken instead of ground beef if you want to use a leaner meat.
- Combine the remaining ingredients in the pot, and cook over medium heat, allowing flavors to mix for approximately 10 minutes. Do not dry up the canned goods; simply pour them in entirely. If you wish to drain the beans and corn, ensure that the soup contains at least 2 cups of beef broth.
- Serve with taco toppings, if desired.
Recipe variations
- Instead of kidney beans, use pinto beans.
- Substitute ground chicken, turkey, or pork for the ground beef.
- Add a small can of chopped green chilies for added spiciness and flavor.
- Add a package of dry ranch dressing to amp up the flavor.
Paring dishes
You can pair taco soup with a variety of dishes. Some dishes would complement this dish better than others given flavors and textures.
Some good taco soup pairings are spicy Mexican food like enchiladas, tacos al pastor, and nachos since these items have the same kind of flavor as the taco soup itself.
Tostada chips would make an excellent pairing for this type of meal because they’re both crunchy and flavorful and have corn in them, which is a staple in taco soup.
Storage instructions
Fridge: This will keep for a few days in the refrigerator. If you want to keep it longer, this soup freezes beautifully!
Freezer: Taco soup may be frozen, and individual servings placed in freezer bags. This makes it simple to take one or several out for lunch or a family supper!
Nutritional value
Calories: 346kcal
Carbohydrates: 39g
Fat: 13g
Saturated Fat: 5g
Protein: 21g
Cholesterol: 40mg
Potassium: 843mg
Sodium: 346mg
Iron: 5mg
Fiber: 11g
Sugar: 5g
Vitamin C: 10mg
Vitamin A: 274IU
Calcium: 65mg
The nutritional information is for the soup only and includes no additional toppings. The serving size is around 1 1/2 cups.
Final thoughts
This recipe is an excellent option for those who want to make a hearty meal out of leftovers from the night before. Make sure to bookmark our Food page for more delicious recipes!
—
Infoceptor's editorial team handpicks all of the products and services it recommends, regardless of external influences. Affiliate links appear in some of our stories. We may receive an affiliate commission if you purchase something through one of these links, which helps us stay independent and support our great team.
