Name: Taco Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 6-8
Ingredients: 450 g (1 lb) minced/ground beef; 1 onion, chopped; 2 tbsp (30 ml) taco seasoning; 800 g (28 oz) canned chopped tomatoes; 425 g (15 oz) can black beans, drained and rinsed; 425 g (15 oz) can kidney or pinto beans, drained and rinsed; 340 g (12 oz) canned or frozen sweetcorn/corn, drained; 500 ml (2 cups) beef stock; 225 g (8 oz) tomato sauce/passata

Ingredients

450 g (1 lb) minced/ground beef
1 onion, chopped
2 tbsp (30 ml) taco seasoning
800 g (28 oz) canned chopped tomatoes
425 g (15 oz) can black beans, drained and rinsed
425 g (15 oz) can kidney or pinto beans, drained and rinsed
340 g (12 oz) canned or frozen sweetcorn/corn, drained
500 ml (2 cups) beef stock
225 g (8 oz) tomato sauce/passata

Instructions

Cook the beef and onion in a large pot over medium-high heat for 7-8 minutes, breaking up the meat, until browned. Drain any excess fat.
Add the taco seasoning and cook for 1 minute.
Add the chopped tomatoes, beans, sweetcorn, stock and tomato sauce. Stir well and bring to a boil.
Reduce the heat and simmer uncovered for 25-30 minutes, stirring occasionally.
Taste, adjust the seasoning and serve hot.

Notes

Serve with grated cheese, sour cream, avocado, coriander/cilantro, lime wedges or crushed tortilla chips.
For a thinner soup, add another 250 ml (1 cup) beef stock.

Taco Soup

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Ingredients

Instructions

Notes

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