Introduction
This taco soup takes the beloved weeknight taco and turns it into a quick and hearty one-pot meal. This recipe requires no tortillas, but toppings and crushed tortilla chips would be great final additions.
What You’ll Need to Make It
For this taco soup, you’ll need things like ground beef, taco seasoning, and cheese. Pretty standard, but you’ll also need some less common items like tomato paste and Worcestershire sauce.
For the ground beef, any type and fat ratio should work. You may need to remove excess grease or add more in, depending, but everything should work – including ground turkey or chicken.
For the taco seasoning, your favorite blend should work great here. It can be mild, spicy, or anything in between. Do keep in mind that the recipe calls for a can of chiles, which are a bit spicy on their own.
You’ll want to use shredded cheese here, but even pre-shredded (which is what I used) should work fine. Of course, cheese you shred yourself would be ideal.
Can You Freeze Taco Soup?
You sure can! It freezes pretty well, too.
If you want to freeze this taco soup, I recommend letting it cool and then placing it in sandwich baggies. This lets you freeze and thaw individual portions, as needed.
You could also do this with small containers, which would be less wasteful, but they take up more room.
Conclusion and Recipe
Below I’ve listed the ingredients, ingredient amounts, and steps for making this taco soup. If you like this recipe, check out my recipe for turkey chili.
You can also follow me on Wix and Pinterest, which will notify you of my new posts. My next post will be an easy meal prep for ham and cheese sandwiches. If that sounds good to you, be sure to follow 🙂
Ingredients
1 lb ground beef, 454 grams 1 cup shredded cheese, 80 grams 1 1/2 Tbsps taco seasoning, 12 grams 1 Tbsp flour, 8 grams 4-oz can of hatch chiles 1 cup diced yellow onion, 115 grams Kosher salt, to taste* 2 Tbsps tomato paste, 34 grams 1 Tbsp sugar, 15 grams 1 Tbsp Worcestershire, 15 grams 2 Cups beef or chicken stock or broth, 480 grams 15-oz can of beans, drained and rinsed
Preparation
Add your beef, onion and a pinch of salt to a large pot set over medium-high heat. Cook, stirring** occasionally, until the meat is cooked through.
Add the taco seasoning***, chiles, flour and tomato paste and cook for 2-3 minutes, then add everything else besides the cheese.
Heat until simmering, then turn off the heat and add the cheese. Once the cheese is melted, you’re ready to serve. Top with shredded lettuce, diced tomato, more cheese, etc.
Notes
* This depends on how salty your taco seasoning is. If yours is low-sodium, you’ll want to add more, as needed.
Aside from the pinch of salt mentioned above, I recommend starting with 1/3 tsp (2 grams) and working from there.
** Be sure to break up the meat into small chunks as you stir. There will also be a decent amount of water from the onion, but it should evaporate early on.
*** If the pan seems dry after adding everything here, add a splash of water or broth to loosen things up.
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