Description

When the weather turns chilly, this stovetop taco soup is your ultimate comfort food. Loaded with seasoned ground beef, beans, corn, and a flavorful tomato base, it’s a hearty, one-pot meal that’s easy to make and bursting with taco-inspired flavors.

Ingredients

1 lb ground chuck (80/20)
1 packet taco seasoning (1 oz) or 3 tbsp homemade seasoning
1 medium yellow onion, diced (1½ cups)
4 garlic cloves, minced
2 cans (14.5 oz each) fire-roasted diced tomatoes
3 cups beef stock
1 can (4 oz) diced green chiles
1 can (15 oz) black beans, drained and rinsed
1 can (15.25 oz) corn, drained, or 1½ cups frozen corn
1 cup shredded cheddar or Colby Jack cheese
½ cup fresh cilantro leaves, chopped

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Instructions

Cook the Meat and Aromatics:
- Heat a large 6-quart Dutch oven over medium heat.
- Add ground chuck and cook, breaking it up with a spoon, for about 5 minutes. Sprinkle taco seasoning evenly over the beef.
- Add diced onion and minced garlic. Cook until onions are soft and translucent, about 4 minutes. Remove excess fat from the pot.
Add Tomatoes, Stock, and Chiles:
- Stir in fire-roasted diced tomatoes, beef stock, and diced green chiles.
- Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 15 minutes, stirring occasionally.
Incorporate Beans and Corn:
- Add black beans and corn to the pot.
- Cover again and simmer for an additional 10 minutes, stirring occasionally. Adjust seasoning with salt or extra taco seasoning if needed.
Finish with Cheese and Cilantro:
- Turn off the heat and stir in shredded cheese and fresh cilantro.
- Mix until the cheese melts and the cilantro is evenly distributed.

Notes

Serving Suggestions:

Garnish with tortilla chips, sour cream, diced avocado, or a dash of hot sauce.
Pair with cornbread, a fresh green salad, or warm flour tortillas for a complete meal.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Tex-Mex