American
Taco Soup
Ground beef is cooked to 160°F with onion and peppers, then simmered with beans, corn, and tomatoes. Cheddar and cilantro go on each bowl.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Cooking the beef to 160°F before the liquids go in seasons the whole pot.
- Individual spices replace a seasoning packet.
- Two kinds of beans make the soup filling without extra meat.
- The toppings stay cold and crisp against the hot broth.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Cook the ground beef, onion, and bell pepper in a large pot over medium heat, breaking the meat into crumbles.
- 2
Cook until the beef is browned and the crumbles reach 160°F, about 8 minutes. Spoon off extra fat if the pot looks greasy.
- 3
Add the garlic, chili powder, cumin, paprika, and salt. Stir 30 seconds.
- 4
Add both cans of beans, the corn, tomatoes, and beef broth. Simmer 15 minutes.
- 5
Check that the beef is still at least 160°F.
- 6
Ladle into bowls and top with cheddar and cilantro.
Pro tips
- Press the thermometer into a pile of crumbles, not the liquid, when you check 160°F.
- The soup thickens as it sits. Loosen leftovers with a splash of broth.
- A squeeze of lime is good if the tomatoes taste flat.
Easy substitutions
- ground beef
- ground turkey, cooked to 165°F
- pinto beans
- kidney beans
- cheddar
- pepper Jack
Storage and reheating
Storage
Refrigerate in a covered container up to 4 days.
Reheating
Warm on the stovetop until the beef reaches 160°F, then add cheese.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 426
- Protein
- 28 g
- Carbs
- 38 g
- Fat
- 18 g
- Fiber
- 9 g
Budget friendly · Stovetop, One Pan · Gluten-Free
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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