Description
Dinner ready in under 30 minutes! This easy taco soup with noodles is packed full of beef and veggies. The best Mexican soup you can serve your family!
Ingredients
Scale
- 1 pound ground beef
- 3/4 cup diced red onion
- 1 teaspoon minced garlic
- 32 ounces beef stock
- 14.5 ounces petite diced tomatoes
- 15.25 ounces black beans
- 1 cup frozen corn
- 1 1/2 cups picante sauce
- 2 cups spiral pasta
- 1 medium green pepper, chopped
- 3 teaspoons taco seasoning
- 1 teaspoon dried parsley
- cheddar cheese
- sour cream
- tortilla chips
Instructions
- Brown: In a large saucepan or dutch oven, cook the beef, onion and garlic until meat is completely browned. Then drain off any fat.
- Boil: Add the stock, tomatoes, beans, corn, picante sauce, pasta, green pepper, and seasonings. Bring to a boil and stir occasionally.
- Simmer: After the mix comes to a boil, reduce the heat to low, cover and simmer for about 10 minutes. The soup is done when the pasta is tender.
- Top: Top with sour cream, cheese or tortilla chips.
Notes
Switch out the ground beef for ground turkey or chicken. Make it meatless by adding more beans. Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 6 weeks.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 275 kcal
- Sugar: 5 g
- Sodium: 544 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 6 g
- Protein: 17 g
- Cholesterol: 32 mg
Keywords: easy mexican dinner, soup, stovetop