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–+ servings

Easy Taco Soup

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A quick and satisfying taco soup that combines robust flavors and comforting warmth in every bowl, perfect for busy weeknights and family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound Ground Beef Can substitute with ground turkey for a leaner option.
  • 1 tablespoon Olive Oil Used for sautéing the garlic.
  • 1 packet Taco Seasoning
  • 1 packet Dry Ranch Mix
  • 1 clove Garlic, minced
  • 2 cans Rotel Tomatoes Juices included.
  • 2 cans Pinto Beans Include the liquid from the cans.
  • 2 cans Kidney Beans Include the liquid from the cans.
  • 1 16 ounce bag Frozen Corn
  • 2 cans Water Use empty bean cans for ease.

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant.
  2. Add ground beef to the pot and cook until browned, breaking it apart as you stir.
  3. Stir in taco seasoning and ranch mix, mixing thoroughly to coat the meat.
  4. Incorporate frozen corn and cans of Rotel tomatoes into the mixture, juices included.
  5. Add pinto and kidney beans, making sure to include the liquid from the cans.
  6. Pour in two cans of water, using the empty bean cans for ease. Mix well.
  7. Let it cook over medium heat for about 30 minutes, stirring occasionally to meld the flavors.
  8. Once ready, serve hot, optionally topping with sour cream, cheese, and cilantro for extra flair.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 4gSodium: 600mgFiber: 8gSugar: 3g

Notes

For serving, consider toppings like shredded cheese, a dollop of sour cream, or fresh cilantro. For crunch, serve with tortilla chips or warm cornbread. Leftovers can be refrigerated for 3-4 days or frozen for up to 2-3 months.
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