Ingredients
Units
Scale
- 1 pound lean ground beef
- 1 pkg. (1 oz) or 3 tablespoons taco seasoning, homemade or store bought
- 1/4 teaspoon black pepper
- 1 cup beef broth, see notes
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinse
- 2 cans (15 oz) fire-roasted tomatoes
- 1 can (4 oz) diced green chiles
- 1 can (8 oz) tomato sauce
- 1 cup frozen corn
- salt & pepper to taste, if needed
Toppings:
- grated cheese
- Fritos (a must!)
- sour cream
- cilantro
- chopped avocado
Instructions
- In a large pot, add the beef and cook over medium-heat until browned. Drain, if needed Stir in taco seasoning and black pepper.
- Add the beef broth, kidney beans, pinto beans, fire-roasted tomatoes, green chiles and tomato sauce. Give it a good stir and then bring to a simmer, and cook for 15 minutes. Add the frozen corn and simmer for another 5 to 10 minutes. Season with salt and pepper if needed/desired.
- Ladle into bowls and top with desired toppings. Enjoy!
Notes
- Because I happen to have a couple picky eaters still living at home who turn their noses up to chunks of tomatoes, I pulse my tomatoes in my food processors for just a quick, couple pulses.
- If you like a “runnier” soup, then add about 1/2 to 3/4 cup more beef broth.
- Prep Time: 10 mins
- Cook Time: 20 mins