Scott's Recipe

Soup - Beef Taco

Category: Chili, Chowders, Soups & Stews

2 Tbsp olive oil
1 lb ground beef
1 medium onion, diced
1 jalapeño pepper, finely diced
1 Tbsp garlic, minced
1 tsp paprika
1 tsp ground cumin
1 tsp crushed red pepper (optional)
2 (14 oz.) cans crushed tomatoes (about 3.5 cups)
1 + ¾ cups beef broth (or one 14-oz. can)
1 tsp salt (or to taste)
½ tsp ground black pepper (or to taste)
1 (28 oz.) can black beans, drained
1 cup frozen corn
Toppings:
1 cup tortilla chips
¼ cup fresh cilantro, chopped
1 lime, sliced
2-3 Tbsp sour cream (or Greek yogurt)
1 avocado, thinly sliced
¼ cup shredded cheddar cheese


1. In a large stock pot or Dutch oven, heat oil over medium high for 2 minutes until the oil is sizzling hot. Add ground beef and cook for 5-7 minutes until browned. Make sure to break up the beef into small pieces to help with even browning.
2. Add onion, jalapeño, and garlic. Stir well to combine and continue to cook for 3-4 minutes until tender. Stir in paprika, cumin, and crushed pepper until evenly mixed.
Add crushed tomatoes and beef broth. Season with salt and pepper to taste. Cover the lid and let it simmer over medium heat for 10 minutes, stirring occasionally.
3. Add black beans and corn. Stir well to mix and cook until heated through, about 2 minutes.
Serve immediately and add toppings including tortilla chips, cilantro, lime juice, avocado, and cheddar cheese.