This soup is so incredibly easy to make and it is filled with all of the wonderful flavors of your traditional taco with a lot less guilt!
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Hey, y’all! Let’s taco ‘bout taco soup. You see what I did there? I’m a huge fan of anything taco related; Nacho Mama’s Taco Salad, Taco Meatballs, Walking Tacos, Taco Pizza, and even tacos that aren’t even remotely close to your traditional taco like Sweet Potato Tacos and Thai Peanut Chicken Tacos with Pineapple and Broccoli Slaw. With this much love for tacos you can imagine how excited I get when Taco Tuesday Rolls around!
One of my favorite dishes is Taco Soup. It is so incredibly easy to make and it is filled with all of the wonderful flavors of your traditional taco with a lot less guilt…that is if I were the type of person to feel guilty after devouring 2 or 3 tacos. I’m not. Mostly. I actually have two taco soup recipes that I use regularly and to be quite honest, they are very different from one another.
My Hearty & Healthy Taco Soup is full of wonderful vegetables like zucchini, bell peppers, onions, and corn along with ground meat, beans, and a water base. This soup simmers on the stove top for 30 minutes and comes out absolutely incredible. Oh my gosh, my mouth is watering just thinking about it.
But…this isn’t about THAT soup. This post is about a totally different soup. You see, I have another taco soup recipe that is equally as good but prepared totally different. It begins with the some of the same ingredients; ground meat, corn, and black beans but is intensified by bold, spicy flavors that simmer in a delicious tomato base sauce. Oh, and rather than cooking this guy on a stove top, I prepare this one in my Instant Pot so that it tastes like it’s been slow cooking for hours (although, yes, you could totally prepare this on the stove or in a crock pot).
The soup has a good amount of heat to it but you can play around with the heat level by adding or taking away some of the spices. You can also top the soup with sour cream and cheese which will help cool the palette. Enjoy it with corn bread or tortilla chips!
This soup also freezes really well. I love to make a double batch and stick half of it in the freezer for a cold, lazy day.
Fiesta Ranch Dip with Corn
Mexican Street Corn Salad
1 pound ground meat (I use beef) or shredded chicken
1 tsp pepper
½ tsp cayenne
1 onion, chopped fine
2 cloves garlic, chopped
1 can of corn
1 can of black beans, drained and rinsed
1 29 oz can tomato sauce
1 packet of taco seasoning
1 tbsp sugar
¼ cup water
Using the sear/sauté option on your Instant Pot, brown your ground meat with salt, pepper, and cayenne.
Once the meat is completely browned, drain off the excess oil. Set the meat aside.
Add onion and garlic to the Instant Pot. Cook for 3 to 4 minutes.
Add all of the meat back to the pot. Add all remaining ingredients (minus the toppings, of course) into the pot.
Close and lock the lid. Set to pressure cooker mode and cook for 10 minutes.
After 10 minutes have passed, release the pressure valve and allow the pot to release all steam before opening.
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