Taco Soup Recipe

By spend with pennies

Ingredients

1 pound lean ground beef (80/20*)
1 medium yellow onion (diced)
2 cups beef broth (or chicken broth)
16 ounces canned pinto beans (drained and rinsed)
10 ounces canned diced tomatoes with chilies (such as Rotel)
8 ounces tomato sauce
4 ounces canned mild green chiles (diced, or additional green bell pepper)
¾ cup frozen corn kernels
½ green bell pepper (diced)
1 ounce taco seasoning (1 packet, or 2 tablespoons homemade )

Prep Time20mins
Cook Time25mins
Servings4

Instructions

In a large pot, brown ground beef and onion over medium-high heat until no pink remains, breaking it up with a spoon. Drain off any excess fat.

Add broth, beans, Rotel tomatoes with juices, tomato sauce, green chiles, corn, green pepper, and taco seasoning. Stir to combine.

Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook uncovered for 15 to 20 minutes or until slightly thickened and the vegetables are tender.