If you have a pound or so of ground beef in the fridge and you’re wondering what to make for dinner, take that boring bit of meat and transform it into delicious (easy!) hearty taco soup!
While this one can be done in the slow cooker or pressure cooker, it’s just as easy to throw it together on the stove top during the busy work week. This feeds six, easily and with leftovers, but if you’re feeding a bigger family, you can double the meat and add another can of fire roasted tomatoes to stretch it a bit further.
Normally if we have fresh cilantro on hand we’d chop a tablespoon or two and sprinkle it over the top just prior to serving for a little added kick.
1 tbsp. canola oil
1 large onion, diced small
1 lb. ground beef
1 15-oz. can black beans, drained and rinsed
1 pkg frozen corn
1 15-oz. can fire-roasted tomatoes
1 Pkg Taco Seasoning
1 1/2 c. water
sour cream, for garnish
Heat oil in a large Dutch oven or pot over medium heat. Add onion and saute until soft and starting to caramelize. Add ground beef (or turkey or venison) and cook, stirring often until no longer pink.
Sprinkle the entire package of taco seasoning over the meat, add the can of tomatoes (juice and all) and water. Stir, bring to a simmer, then add beans and corn. Cover, reduce heat, simmer 12-15 minutes to allow the flavors to marry, stirring occasionally.
Just prior to serving, garnish with sour cream and sprinkle the top with thinly sliced green onions and a handful of shredded cheddar cheese.
This simple taco soup goes wonderfully with a chunk of homemade corn bread too!