Hearty Mexican Taco Soup (Printer-Friendly Version)
# What You'll Need:
→ Meat & Base
01 -
1 tablespoon canola oil
02 -
1 pound lean ground beef
03 -
4 cups beef stock
→ Fresh Produce
04 -
1 medium sweet onion, diced
05 -
1 red bell pepper, diced
06 -
1 green bell pepper, diced
07 -
3 cloves garlic, minced
08 -
⅓ cup fresh cilantro leaves, chopped
→ Canned & Frozen
09 -
2 (10-ounce) cans diced tomatoes & green chilies
10 -
1 (15-ounce) can black beans, rinsed and drained
11 -
1 (15-ounce) can kidney beans, rinsed and drained
12 -
¾ cup frozen corn
→ Seasonings
13 -
2 tablespoons tomato paste
14 -
1 (1.25-ounce) package taco seasoning
15 -
Kosher salt and freshly ground black pepper, to taste
# Let's Cook!:
01 -
Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
02 -
Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
03 -
Stir in tomato paste and garlic until fragrant, about 1 minute.
04 -
Stir in diced tomatoes & green chilies, black beans, kidney beans, beef stock and taco seasoning. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
05 -
Stir in corn until heated through, about 3-5 minutes.
06 -
Remove from heat; stir in cilantro and season with salt and pepper, to taste. Serve immediately.
# Recipe Notes:
01 -
To freeze: Cool completely and portion into freezer bags. Lay flat to freeze. Thaw overnight in fridge and reheat over low heat, stirring occasionally.