Make-Ahead
Taco soup keeps really well, so you won’t waste a single drop!
- To Refrigerate: Store in an airtight container in the fridge for up to 5 days
- Freezing: Transfer the soup into freezer-friendly containers or use freezer zip-top bags. In fact, we like to freeze in single-serving portions for easy defrosting.
- To Reheat: Thaw in the fridge overnight, and then reheat in the microwave or on the stove.
Taco Soup:
- 1 pound lean ground beef
- 1 Tbsp olive oil
- 1 medium onion, finely diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 3 garlic cloves, minced
- 2 Tbsp Taco Seasoning, or 1 packet of store-bought taco seasoning
- 16 oz can beans, , drained (kidney or pinto)
- 1 cup corn, canned, freshly or frozen
- 1 1/2 cups tomatoes, diced, from about 1 lb fresh tomatoes*
- 2 cups beef broth
- Make Taco Seasoning or measure out 2 Tbsp of storebought taco seasoning from 1 packet.
- In a Dutch oven, heat oil. Once hot, add the ground beef, onion, and bell peppers and sauté until the beef is browned, breaking it up with a spatula as you cook. Spoon out any excess fat.
- Add garlic and Taco Seasoning, and stir for another minute.
- Add beans, corn, tomatoes and broth. Bring to a boil then reduce the heat to low, cover, and keep at a simmer for for 15 minutes. Season to taste with salt and pepper to taste, or add more taco seasoning.
- Serve soup hot with your desired toppings.
*For a spicier taco soup, add a finely chopped jalapeno when the garlic is added. You can also add a little more spicey substituting the fresh tomatoes with 2 cans of Rotel diced tomatoes and green chilis.
