Ingredients:

  • 1 pound (454g) Ground Beef (80/20 blend recommended)
  • 1 medium Yellow Onion, chopped (about 1 cup, 150g)
  • 1 Green Bell Pepper, chopped (about 1 cup, 150g)
  • 2 cloves Garlic, minced
  • 1 packet (1 ounce/28g) Taco Seasoning (store-bought or homemade)
  • 1 teaspoon (5ml) Chili Powder
  • 1/2 teaspoon (2.5ml) Cumin
  • 1 can (14.5 ounces/411g) Diced Tomatoes, undrained
  • 1 can (15 ounces/425g) Black Beans, rinsed and drained
  • 1 can (15 ounces/425g) Pinto Beans, rinsed and drained
  • 1 can (15 ounces/425g) Whole Kernel Corn, drained
  • 4 cups (950ml) Beef Broth (low sodium)

Instructions:

  1. In a large soup pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
  2. Add the chopped onion and bell pepper to the pot with the beef. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the taco seasoning, chili powder, and cumin. Cook for 1 minute, stirring constantly, to bloom the spices.
  4. Add the diced tomatoes (undrained), black beans, pinto beans, corn, and beef broth to the pot. Stir to combine.
  5. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.
  6. Ladle the taco soup with ground beef into bowls and garnish with your favorite toppings.