Taco Soup Oamc
Warm, hearty, and bursting with bold Tex-Mex flavors, Taco Soup OAMC is the ultimate comfort dish that combines simplicity with versatility. Perfect for busy weeknights or meal prepping, this one-pot wonder features seasoned ground beef, a medley of beans, sweet corn, tangy diced tomatoes, and the irresistible fusion of taco seasoning and ranch dressing mix. Ready in just 30 minutes or slow-cooked for hands-off convenience, this savory soup pairs perfectly with shredded cheddar cheese, a dollop of sour cream, and crunchy tortilla chips for a tantalizing finish. Designed with Once-A-Month Cooking (OAMC) in mind, it freezes beautifully for easy, no-fuss meals your whole family will love. Whether served fresh or reheated, Taco Soup OAMC is sure to become a go-to favorite in your kitchen.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium, diced Onion
- 15 ounces Diced tomatoes
- 8 ounces Tomato sauce
- 15 ounces Corn kernels
- 15 ounces Black beans
- 15 ounces Kidney beans
- 1 packet Taco seasoning
- 1 packet Ranch dressing mix
- 2 cups Water
- 1 cup (optional, for topping) Shredded cheddar cheese
- 0.5 cup (optional, for topping) Sour cream
- 2 cups (optional, for serving) Tortilla chips
Instructions
In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat and transfer the cooked beef to a large soup pot or slow cooker.
In the same skillet, sauté the diced onion until softened, about 3-5 minutes. Add the onions to the soup pot or slow cooker.
Drain and rinse the black beans and kidney beans, and add them to the pot along with the undrained diced tomatoes, tomato sauce, and undrained corn.
Stir in the taco seasoning packet, ranch dressing mix, and 2 cups of water. Mix well to combine all ingredients.
If using a stovetop, bring the soup to a boil over medium-high heat, then reduce the heat to low and simmer for 20-25 minutes. If using a slow cooker, set it to low and cook for 4-6 hours.
Taste and adjust the seasoning if needed. Add additional water if you prefer a thinner soup consistency.
Serve the soup hot in bowls. Optionally, top with shredded cheddar cheese, a dollop of sour cream, and a handful of crushed tortilla chips.
To freeze for Once-A-Month Cooking (OAMC), let the soup cool completely after cooking. Divide it into freezer-safe containers or freezer bags, label with the name and date, and store in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop until hot.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 10.3 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 276 mg | 21% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 933 mg | 20% | |
*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.
