Plat
Taco Soup
1 hPour 16Nutri-Score B€€
B
1 h
1 hTaco Soup
recette de
Ashley Hamilton
@ashl_y.hamilt_n
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
canned corn (drained)Fruits et légumes4 morceaux
canned black beans (drained and rinsed)Épicerie2 morceaux- canned chili beans (undrained)Épicerie2 morceaux
- canned fire roasted tomatoes (with juices)Épicerie4 morceaux
canned tomato sauce (canned)Épicerie2 morceaux
taco seasoning packets (store-bought packets)Épices2 morceaux
waterAutres240 ml
ground beef (browned)Viandes1,8 kg- onion powder (for browning the beef)Épices10 g
shredded cheese (for topping, optional)Produits laitiers200 g
par portion
Nutrition
394kcal
- Glucides
- 30 g
- Protéines
- 26 g
- Lipides
- 19 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
Passoire- Ouvre-boîte
pas à pas
Préparation
- Étape 1
Brown the beef
- Heat a large frying pan and add the ground beef.
- Season with onion powder and cook, breaking it up, until fully browned.
- Drain off the grease.
- Étape 2
Add the canned goods
- Open and drain the corn and black beans.
- Add the corn, black beans, chili beans, fire roasted tomatoes and tomato sauce to a large pot.
- Étape 3
Combine and simmer
- Add the browned beef, taco seasoning packets and water to the pot.
- Stir well and bring to a simmer.
- Simmer, stirring occasionally, until the flavors meld and the soup thickens.
- Étape 4
Serve or freeze
- Ladle into bowls and top with shredded cheese if desired.
- Cool and portion the rest into freezer containers for meal prep.