Description
This Taco Soup is everything you love about tacos—savory beef, beans, tomatoes, corn, and bold spices—served in a hearty, warming bowl. It’s quick to throw together, endlessly customizable, and perfect with a side of golden, buttery cornbread for dipping. A cozy meal that feels like a fiesta in a pot!
Ingredients
For the Taco Soup:
1 lb ground beef (or ground turkey)
1 onion, diced
3 cloves garlic, minced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can corn, drained
2 (10 oz) cans diced tomatoes with green chiles (like Rotel)
1 (8 oz) can tomato sauce
1 packet taco seasoning (or homemade mix)
2 cups beef broth or chicken broth
Salt & pepper, to taste
For the Cornbread:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup buttermilk
2 large eggs
1/2 cup melted butter
Instructions
In a large pot, brown ground beef with onion and garlic. Drain excess fat.
Stir in beans, corn, tomatoes, tomato sauce, taco seasoning, and broth. Simmer 20–25 minutes.
Meanwhile, preheat oven to 400°F (200°C). Grease an 8×8-inch baking dish or cast-iron skillet.
In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
Stir in buttermilk, eggs, and melted butter just until combined.
Pour batter into pan and bake 20–25 minutes, until golden.
Serve soup hot with cornbread on the side. Add toppings like shredded cheese, sour cream, avocado, or jalapeños.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 480 / Serving
- Fat: 20g / Serving
- Carbohydrates: 52g / Serving
- Fiber: 9g / Serving
- Protein: 24g / Serving