This is a “cook once and eat twice” recipe. It’s so easy that it is almost embarrassing to write down for you. Taco soup is a church cookbook classic, so I’m surprised that lots of my friends haven’t made it before. The trick here is to cook the ground meat with taco seasoning and remove half of it to serve with tortillas and all the fixings for dinner the first night. Make this soup with the remaining meat and enjoy the ease of a warm soup the second night (which means that you don't have to cook!).
This recipe is gluten-free and dairy-free.
Taco Soup
Serves 10
2 teaspoons olive oil
3 pounds ground beef, chicken, or turkey
2 ounces taco seasoning (Lark Loves Thrive Market Taco Seasoning)
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can no salt added green beans, drained
1 (15 ounce) can no salt added corn, drained
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato puree
6 cups water
In a large Dutch oven, over medium heat, heat olive oil for 1 minute.
Add ground meat and cook for 5 minutes.
Add taco seasoning and cook for 2 more minutes, stirring to make sure it is well combined.
Remove half of the seasoned meat from the pan and refrigerate the meat for the tacos you will serve later that first night (or at a later date).
To the meat in the Dutch oven, add drained kidney beans, green beans, corn, diced tomatoes, pureed tomatoes, and water. Stir to combine and bring to a rapid boil for 10 minutes until soup begins to thicken slightly.
Serve with tortilla chips, yogurt, sliced green onions, and olives.
Find more great food recipes in my second book, Lark Parties! #livinglark
