My wife and I recently came down with a cold for the first time since the pre-COVID era. Due to our baby’s dairy allergy, the cans of Progresso in the pantry just wouldn’t cut it for her soup craving. I have never been a soup eater, but after scouring recipes and not finding any dairy-free ones that sounded appealing, I came up with this creation.
We always have ground beef in the freezer for times when we forget to go to the store, so I decided on that as a base. I quickly found tomato sauce and some potatoes (fun fact: store them in the fridge vegetable drawer and they last longer) and decided to go from there.
Due to us being sick, I adjusted the taco flavoring on the ground beef to be milder than we usually prefer, but you can always add in a half teaspoon of cayenne pepper or some chopped jalapeno to bring it up a notch.
Taco Beef and Potato Soup Recipe
Course: Main, SoupsCuisine: Texan, MexicanDifficulty: Easy4
servings30
minutes30
minutes1
hour10
minutesIngredients
2 lbs ground beef
1/2 tsp salt
3 tsp chili powder
1 tsp minced garlic
1/2 tsp garlic powder
2 tsp minced onion
1/2 tsp onion powder
1/2 tsp paprika
1 tsp cumin
4 cups diced russet potato (1/4″ Dice)
14 oz can fire-roasted Corn
12 oz jar of deli sliced roasted red peppers
4 cups water
30 oz tomato sauce
Directions
- Ground Beef Directions
- Cook 2 lbs of ground beef in large soup pot over medium-high heat with 2 oz water and salt, chili powder, minced garlic, garlic powder, minced onion, onion powder, paprika, and cumin until it is browned (about 10 minutes, stir every 2 minutes).
- Once meat is browned, then drain and return to pot.
- Soup Directions
- Add water and tomato sauce to the cooked ground beef and stir.
- Add 4 cups of quarter inch diced potato (about 4-5 medium russet potatoes) and stir.
- Add fire roasted corn and deli-sliced roasted red peppers and stir.
- Cook for about 20-25 minutes over low-medium heat, stirring every 5-10 minutes.
