Empty My Fridge
This Taco Soup Takes 30 Minutes and ONE Pot #shorts
Ingredients
- Olive oil1 tbsp
- Ground beef1 ½ lb
- Onion1
- Tomato paste2 tbsp
- Garlic3
- Taco seasoning2 tbsp
- Cumin1 tsp
- Paprika½ tsp
- Beef stock3 cups
- Chili pepper · diced2 cans
- Can beans15 oz
- Sweet corn15 oz
Instructions
- Heat the oil in a Dutch oven or heavy pot over medium heat. Add the ground beef and onion and sauté, breaking up the beef, for 6–7 minutes until the beef is browned.
- Spoon off excess fat if you like, leaving about 1–2 tablespoons.
- Add the tomato paste, garlic, taco seasoning, cumin and paprika and sauté for another minute, until the garlic is fragrant.
- Add the stock, Rotel tomatoes with their juice, drained beans and drained corn. Bring to a boil, then reduce to a simmer, partly cover and cook for 15 minutes.
- Season with salt, pepper and extra taco seasoning to taste, then serve.
Summarized from Natasha's Kitchen's video. Watch it for the details.
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GarlicOnionTomato pasteGround beefSweet corn
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