Taco Soup
Total Cook Time: 25 Minutes
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- 1 lb ground beef
- 1 can black beans
- 1 can rotel
- 4 cups beef broth
- 2 cups frozen corn
- 1 can chopped green chilis
- 1 fresh jalapeño
- 1 large white onion
- 4-5 large garlic cloves
- One packet taco seasoning
- One packet ranch seasoning
Garnishes / pairings (technically optional but highly recommended)
- Green onions
- Fresh shredded cheddar cheese
- Sour cream
- Fritos
- Corn bread
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- Let’s get the chopping out of the way first. Dice the large onion, finely mince the jalapeño, finely mince the garlic, and then thinly slice the green onions. Feel free to shred your cheese now or later. We don’t use pre-shredded cheese around here and you shouldn’t either.
- In a large pot over medium heat saute the diced onion in two tablespooons of olive oil until translucent. Then add in the minced garlic.
- Next, add in the ground beef and cook until browned. Ok, now the hardest steps are past us, onto the easy stuff!
- In no specific order add in the corn, rotel, green chilis, rinsed and drained beans, taco seasoning, ranch seasoning, jalapeño, and beef broth.
- Bring to a boil then lower to a simmer until you are ready to eat. Make some corn bread if you have time, if not it’s great with Fritos as well but you won’t want to skip the toppings! Enjoy!
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CORN BREAD AND FRITOS!! Fun fact: I make this every Halloween night :)
