Description
Looking for a hearty, spicy, and easy-to-make soup using pantry staples? This Taco Soup with Hominy is perfect for busy weeknights, game days, or meal prep. Packed with beans, corn, fire-roasted tomatoes, and taco-seasoned beef, it’s comforting, filling, and full of flavor. You can even customize it with your favorite toppings like cilantro, sour cream, or tortilla chips.
Ingredients
- 1 lb lean ground beef
- 1 medium onion, chopped
- 1 can sliced olives
- 1 (14.5 oz) can kidney beans
- 1 (14.5 oz) can pinto beans
- 1 (14.5 oz) can hominy (substitute with green beans if desired)
- 1 (14.5 oz) can corn
- 2 tablespoons canned jalapeños, chopped
- 1 package taco seasoning
- 2 (14 oz) cans fire-roasted tomatoes
- ½ cup water
Instructions
- Brown the hamburger meat in a large pot and drain excess fat.
- Add the chopped onion and taco seasoning. Sauté for 2–3 minutes until fragrant.
- Open all canned ingredients (do not drain) and add them to the pot, including their juices.
- Increase heat to high and bring the mixture to a boil, stirring well.
- Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
- Serve hot with optional toppings like chopped cilantro, sour cream, and tortilla chips.
Notes
- Serving: Pair with warm tortilla chips or cornbread for a complete meal.
- Storage: Store in an airtight container in the refrigerator for up to 4–5 days. Freeze portions for up to 3 months. Reheat on the stove over medium heat or in the microwave.