Make a Tasty Easy Dinner with this Beef Taco Soup [Recipe]

We all love a good taco and saving money, so why not mix both and turn into a tasty, easy meal? This is exactly what you do to make beef taco soup, which may become a favorite in your household, all the while saving you time and effort.

How to Use Your Leftovers and Canned Goods for a Delicious Beef Taco Soup

First things first, use your leftovers

If you have leftover broth, whether chicken, beef, or vegetable, this is the right time to use it.

Or if you know you’ll need stock later in the week, then make enough to use it for this soup. And if you are a saver, then you surely have a box of stock somewhere in your pantry that may be close to expiring.

Now, onto the meat! While this recipe calls for fresh ground beef, you can use any type of leftover meat you like, as it really will absorb the seasoning and other ingredients.

Make sure you shred your beef, poultry, or fish well before adding it.

Canned goods are good food!

If you have kidney or black beans, this is the time to let them shine, but feel free to add black-eyed peas, navy beans, or even lentils if you don’t have any other, or if these are getting old.

As for tomatoes, don’t shy away, they don’t necessarily have to be stewed, or a specific brand, you can use diced, or even tomato sauce. If you have fresh tomatoes that need to be used, this is a good time too.

Finally, seasoning does the trick

The taco seasoning here is key, but if you don’t have any, you can use the old spices in your pantry. Just mix chili powder, paprika, cumin, and oregano.

As for the ranch dressing, if you don’t have any, just add extra parsley, dried dill, garlic powder or minced garlic, and mayonnaise. All you have to do now is get everything together and simmer. It will result in a very easy but tasty soup that saved you money and resources.

Beef Taco Soup

Course: Soups

Servings

4

servings

Ingredients

• 2 cups (256 g) dehydrated or fresh ground beef, cooked

• 1 onion, chopped

• 1 can (15.5 oz or approx. 385 g) kidney or black beans

• 1 can (15.5 oz or approx 385 g) can pinto beans

• 2 cans (28 oz or 700 g) stewed tomatoes

• 10 oz (250g) canned diced tomatoes with green chilies*

• 1 packet (1.5 oz or approx. 35 g) taco seasoning

• 1 packet (1.5 oz or approx. 35 g) ranch dressing mix

• 1 to 2 cups (or 240-480 ml) water

Directions

• In a large saucepan or stockpot, combine all the ingredients without draining the cans.
• Mix well. Cover and simmer over medium heat for 30 min.
• Serve hot. Enjoy!

Notes

• * If you don’t have canned tomatoes with chilies, just add fresh, frozen or dried chilies to taste.
• Optional: Sprinkle some diced avocado and/or grated cheese on top just before serving.