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TACO SOUP | an easy, healthy dinner recipe

This veggie-packed taco soup recipe only takes 30 minutes to make and tastes amazing. With ground beef, onion, bell pepper, black beans, kidney beans, sweet corn, tomatoes and fresh, homemade taco seasoning, this recipe is sure to be a family favorite. It's also a great healthy meal prep recipe to store in individual containers and freeze - that's what I do! Enjoy!

Cooking Recipe

1 pound ground beef
1/2 large onion, diced
1 green bell pepper, diced
1 tbsp tomato paste
1 recipe taco seasoning, or 2 tbsp if you've made a large batch
15 oz canned black beans, drained and rinsed
15 oz canned kidney beans, drained and rinsed
15 oz canned sweet corn, drained and rinsed
15 oz canned diced tomatoes
4 oz canned diced green chilies
3 cups water
optional toppings
jalapeno peppers
cotija cheese, or other cheese
sour cream
cashew sour cream, dairy-free

In a large pot over medium heat cook the ground beef until browned. Drain any fat.
Add the diced onion, bell pepper, taco seasoning and tomato paste. Stir and sweat the ingredients together for 1-2 minutes.
Add the drained and rinsed cans of black beans, kidney beans and sweet corn. Then add the full cans of diced tomatoes, diced green chilies and water.
Bring to a boil, then cover, reduce the heat to low and simmer for 20 minutes. Alternatively, you could add all of the ingredients to a slow cooker and cook on low for 6 hours (or more) or high for 4 hours.
To serve, ladle the taco soup into bowls. Then add your favorite toppings.

TACO SOUP | an easy, healthy dinner recipe
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