Mexican Ground Beef Taco Soup with Black Beans

Mexican Ground Beef Taco Soup with Black Beans

Enjoy the bold flavours of Mexico with this ground beef taco soup. It’s packed with seasoned beef mince, black beans, and a zesty taco seasoning, all simmered to perfection. Whether you cook it on the stove or in a crock pot, this Mexican soup is sure to be a hit.

note - ingredients can be approximate

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 1

Total Time 1 5

Course Main Course

Cuisine Mexican

Servings

Calories 634 kcal

Equipment

Dutch oven, optional, recommended

Ingredients

Soup

500 g (1 lb) ground beef, subs note 1
250 g (9 oz) black beans, 1 tin drained and rinsed
250 g (9 oz) sweetcorn, 1 tin drained, see note 2
800 g (1 ¾ lb) crushed tomato, tinned (approx. 1 large or 2 small)
500 ml (2 cups) stock, beef or chicken (store bought or homemade)
1 onion,
4 garlic cloves, diced
2 tbsp taco seasoning , store-bought or homemade, see note 3
1 tbsp extra virgin olive oil

Toppings (optional)

Shredded cheese
Sour cream or yoghurt
Fresh coriander
Spring onion
Corn chips

Instructions

Slow Cooker/Crock Pot Instructions:

Heat a 1 tbsp extra virgin olive oil in a pan over medium heat, then add 1 onion and minced 4 garlic cloves for 2 minutes.
Add 500 g (1 lb) ground beef and break it apart to allow to brown.
Transfer to slow cooker/crock pot then pour in 250 g (9 oz) black beans, 250 g (9 oz) sweetcorn, 800 g (1 ¾ lb) crushed tomato and 500 ml (2 cups) stock Stir in 2 tbsp taco seasoning until well combined.
Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.
Taste and adjust seasoning as needed. Ladle into bowls and top with shredded cheese, sour cream or yogurt, fresh coriander, spring onion, and corn chips.

Dutch Oven Instructions:

Heat a 1 tbsp extra virgin olive oil in the dutch oven, then add 1 onion and 4 garlic cloves for 2 minutes.
Add 500 g (1 lb) ground beef and break apart to allow it to brown.
Stir in 250 g (9 oz) black beans, 250 g (9 oz) sweetcorn, 800 g (1 ¾ lb) crushed tomato, 500 ml (2 cups) stock. Mix in 2 tbsp taco seasoning until well combined.
Bring the mixture to a simmer over medium heat. Reduce heat to low, cover, and simmer for 30-45 minutes, stirring occasionally.
Once thickened and flavours have melded, taste and adjust seasoning if needed. Serve with your favourite toppings like shredded cheese, sour cream, fresh coriander, spring onion, and corn chips.

Video

Notes

Note 1 - Ground Beef

Substitutions - equivalent amounts of other ground meat or shredded tofu or TVP (rehydrated same amount, it'll double in volume)

Note 2 - Sweet Corn

You can substitute for the same amount of frozen corn.

Note 3 - Taco Seasoning

Homemade taco seasoning is recommended as you can adjust the flavours and it won't have as much sodium or "filler" ingredients.

Storing

Allow the soup to cool at room temperature for no more than 2 hours. Then, keep in airtight containers in the fridge for up to 4 days.

Reheating

Reheat using the microwave (1 minute intervals for approx. 3-5 minutes) or stovetop (approx. 5-10 minutes) on low until warmed through.

Freezing

Allow to cool at room temp for no more than 2 hours then freeze in freezer-safe containers for up to 3-6 months. Thaw then reheat as above.

Nutrition

Calories: 634kcalCarbohydrates: 63gProtein: 48gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 108mgSodium: 1274mgPotassium: 1907mgFiber: 15gSugar: 20gVitamin A: 1244IUVitamin C: 35mgCalcium: 151mgIron: 10mg

Keyword beef meal prep, Mexican Soup, Soup Recipe, Taco Soup

Tried this recipe?Please consider !