CommonGround Nebraska volunteer Joan Ruskamp shares her Taco Soup recipe with Pure Nebraska viewers.
Ingredients
- 2 Pounds Lean Ground Beef
- 4 Garlic Cloves
- 4 Teaspoons Chili Powder
- 1 Teaspoon Salt
- 1 Teaspoon Paprika
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Black Pepper
- 28 Ounces Crushed Tomatoes (undrained)
- 8 Ounces Diced Green Chiles
- 15 Ounces Kidney Beans (rinsed and drained)
- 15 Ounces Black Beans (rinsed and drained)
- 17 Ounces Corn (drained) or 2 cups of Frozen Corn
- 4 Cups Beef Broth
Topping Suggestions
- Tortilla Chips, or Fritos
- Sour Cream
- Shredded Cheese
- Green Onions (chopped)
- Avocado
- Hot Sauce
- Fresh Cilantro
Instructions
- In a skillet brown hamburger, drain, add spices and corn and stir until corn is lightly browned.
- Heat a large soup pot over medium heat. Add remaining ingredients and stir to combine.
- Bring to a low boil, then reduce heat, cover and simmer for 20 minutes, stirring occasionally, before serving. Garnish with desired toppings.
Video
Tried this recipe?Let us know how it was!