Ingredients for Pantry Taco Soup
- Salt
- Water
- Tomato Sauce
- Tomato Soup
- Enchilada Sauce
- Taco Seasoning Mix
- Ground Beef
- Onion
- Red Kidney Beans
- Corn
- Tomatoes And Green Chilies
- Chicken Broth
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How to Make Pantry Taco Soup
- Brown 1 lb ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Transfer the browned beef to your slow cooker or a large pot.
- Add 1 (15 ounce) can diced tomatoes, undrained, 1 (15 ounce) can tomato sauce, 1 (15 ounce) can kidney beans (rinsed and drained), 1 (15 ounce) can black beans (rinsed and drained), 1 (10 ounce) can diced tomatoes and green chilies (Rotel), 1 cup beef broth, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and salt and pepper to taste.
- Stir to combine all ingredients thoroughly.
- If using a slow cooker, cook on low for 6-8 hours or high for 3-4 hours. If using a pot on the stovetop, bring to a boil, then reduce heat and simmer for 30-40 minutes, or until heated through and flavors have melded.
- Optional: Stir in 1/2 cup frozen corn during the last 15 minutes of cooking (for stovetop or the last hour for slow cooker).
- Serve hot, topped with your favorite taco toppings like shredded cheese, sour cream, avocado, and chopped onions.
Nutrition Information (Approximate per serving)
Sodium
100 g
Sugar
65g
Fat
36g
Carbs
26g
