Description
This hearty 30-Minute Taco Soup is the ultimate weeknight solution for busy families, merging restaurant-quality flavors with simple, wholesome pantry staples. By combining lean ground beef, fiber-packed black beans, and fragrant spices, this one-pot wonder provides a warming, nutrient-dense meal that comes together in, as the name implies, just half an hour. It is a soulful and comforting dish that simplifies your dinner routine without sacrificing taste, offering a perfect, satisfying balance that works beautifully as a quick meal or for easy meal prep.
Ingredients
2 tablespoons extra virgin olive oil
1 pound lean ground beef (90/10)
1 medium white onion, finely diced
2 cloves garlic, minced
1 packet taco seasoning
14 ounces canned diced or crushed tomatoes
3 cups low-sodium chicken or vegetable stock
2 cans black beans, drained and rinsed
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the diced onion and sauté until translucent, about 3-5 minutes.
Add the ground beef to the pot and cook until browned, breaking it up with a spoon.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the taco seasoning and stir to coat the meat evenly.
Pour in the diced tomatoes and the broth, stirring to combine all ingredients.
Bring the mixture to a gentle boil, then reduce the heat to low.
Add the rinsed black beans, cover, and let the soup simmer for 15 minutes to allow flavors to meld.
Serve hot, optionally garnished with fresh cilantro, avocado, or shredded cheese.
Notes
Leftovers taste even better the next day as the spices continue to mingle. Store in an airtight container in the refrigerator for up to 4 days.