Taco Soup Iv
Warm up your day with the comforting and flavor-packed Taco Soup IV—a hearty meal that combines the bold, zesty flavors of your favorite tacos into a one-pot wonder. Featuring seasoned ground beef, vibrant diced tomatoes, protein-rich black and kidney beans, sweet corn, and a kick of green chilies, this soup is infused with savory spices from taco and ranch seasoning mixes for a truly irresistible taste. Ready in just 40 minutes, this easy-to-make taco soup is perfect for busy weeknights or cozy gatherings. Customize it with optional toppings like shredded cheese, sour cream, fresh cilantro, and crunchy tortilla chips to take it to the next level. Whether you're craving a quick dinner or a crowd-pleasing dish, Taco Soup IV delivers a fiesta of flavors in every spoonful!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 14.5 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned sweet corn, drained
- 8 ounces canned tomato sauce
- 4 ounces canned green chilies (mild or hot depending on preference)
- 4 cups beef broth
- 1 packet taco seasoning mix
- 1 packet ranch dressing mix
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- optional optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips
Instructions
In a large pot or Dutch oven, heat over medium-high heat and add the ground beef. Cook until browned, breaking it up into smaller pieces with a wooden spoon, about 5-7 minutes.
Add the diced onion and minced garlic to the pot and cook until softened, about 3-4 minutes.
Drain any excess fat from the pot, if needed.
Stir in the taco seasoning packet and the ranch dressing mix until the beef mixture is well-coated with the seasonings.
Add the canned diced tomatoes, black beans, kidney beans, corn, tomato sauce, and green chilies to the pot, stirring well to combine.
Pour in the beef broth, stirring until all ingredients are evenly distributed.
Season with salt and black pepper to taste.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally.
Taste and adjust the seasonings, if necessary.
Ladle the taco soup into bowls and serve hot with optional toppings such as shredded cheese, a dollop of sour cream, chopped cilantro, and tortilla chips for added crunch.
Nutrition Facts
Calories |
2743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 10286 mg | 447% | |
| Total Carbohydrate | 269.3 g | 98% | |
| Dietary Fiber | 69.0 g | 246% | |
| Total Sugars | 49.8 g | ||
| Protein | 162.3 g | 325% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 833 mg | 64% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 6478 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
