Ingredients
Scale
- 1 lb Ground Beef (70/30 or 80/20 for cost savings)
- 1 medium Yellow Onion, diced
- 1 packet (1 oz) Taco Seasoning (or homemade mix)
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Whole Kernel Corn, undrained
- 1 can (14.5 oz) Diced Tomatoes with Green Chilies (like Ro-Tel)
- 2 cups Beef Broth (or 2 cups water with 1 bouillon cube)
- 1/2 teaspoon Salt (adjust to taste)
Instructions
- Step 1: Brown the Beef and Onions. Place a large pot or Dutch oven over medium-high heat. Add the ground beef and the diced onion to the pot. Cook while breaking the meat into small crumbles using a wooden spoon. Continue cooking until the beef is fully browned and the onions are soft and translucent. If there is excessive grease in the pot, carefully drain it out before proceeding to the next step to keep the soup from feeling too oily.
- Step 2: Combine the Ingredients. Turn the heat down to medium. Sprinkle the taco seasoning over the meat and stir well to coat every piece. Add the black beans, the undrained corn, and the diced tomatoes with green chilies. Pour in the beef broth. Stir everything together until the ingredients are evenly distributed throughout the liquid. If you prefer a thinner soup, you can add an extra half cup of water at this stage.
- Step 3: Simmer and Serve. Bring the mixture to a gentle boil, then reduce the heat to low. Let the soup simmer for 15 to 20 minutes. This allows the spices to penetrate the beans and meat, creating a deeper flavor profile. Taste the soup and add extra salt or pepper if needed. Ladle the hot soup into bowls and serve immediately. If you are meal prepping, let the soup cool completely before transferring it into airtight containers.
- Cook Time: 30 minutes