If you're craving a hearty and comforting dish that combines the flavors of Mexican cuisine with the warmth of a classic soup, look no further than Taco Potato Hamburger Soup! This delightful recipe is not just a meal; it's an experience that will tantalize your taste buds and warm your soul. In just 40 minutes, you can whip up a pot of this savory goodness that serves six, making it perfect for family dinners or cozy gatherings. With each spoonful, you'll savor the delicious blend of ground beef, tender potatoes, and zesty taco seasoning, all topped with melted Cheddar cheese. Ready to dive into a bowl of pure comfort? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 potatoes, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- 2 cups beef broth
- 1 packet taco seasoning
- Cheddar cheese for topping
Instructions
- Begin by gathering all your ingredients: 1 lb of ground beef, 1 chopped onion, 2 diced potatoes, 1 can (15 oz) of diced tomatoes, 1 can (15 oz) of drained kidney beans, 2 cups of beef broth, 1 packet of taco seasoning, and Cheddar cheese for topping.
- In a large pot or Dutch oven, heat over medium heat. Add the ground beef and chopped onion. Cook until the beef is browned and the onion is translucent, about 5-7 minutes. Make sure to break the beef into small pieces as it cooks.
- Once the beef is cooked, drain any excess fat from the pot. This will help reduce the greasiness of the soup.
- Add the diced potatoes to the pot and stir to combine with the beef and onions. Cook for an additional 2-3 minutes, allowing the potatoes to absorb some of the flavors.
- Pour in the can of diced tomatoes (with their juices), the drained kidney beans, and the beef broth. Stir well to combine all the ingredients.
- Sprinkle the taco seasoning over the mixture and stir thoroughly to ensure the seasoning is evenly distributed throughout the soup.
- Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the potatoes are tender.
- After the potatoes are cooked through, taste the soup and adjust the seasoning if necessary. You can add salt, pepper, or more taco seasoning according to your preference.
- Once the soup is ready, ladle it into bowls. Top each serving with shredded Cheddar cheese to add a delicious cheesy finish.
- Serve the Taco Potato Hamburger Soup hot, and enjoy with your favorite toppings such as sour cream, avocado, or tortilla chips if desired.
Tips
- Prep Ahead: To save time, chop your onions and dice the potatoes ahead of time. This will streamline the cooking process and make it even quicker to get this delicious soup on the table.
- Customize Your Veggies: Feel free to add other vegetables like bell peppers or corn to the soup for added flavor and nutrition. Just toss them in when you add the potatoes.
- Make It Spicy: If you like a little heat, consider adding some diced jalapeños or a pinch of cayenne pepper when cooking the beef to give your soup an extra kick.
- Thicken It Up: For a thicker soup, you can mash some of the potatoes against the side of the pot as they cook, or add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) during the last few minutes of simmering.
- Garnish Galore: Don't skimp on the toppings! Serve with sour cream, sliced avocado, fresh cilantro, or even crushed tortilla chips for added texture and flavor.
- Leftover Magic: This soup stores well in the fridge for up to three days, and the flavors only get better as it sits. Reheat it on the stove or in the microwave for a quick lunch or dinner.
- Freezer Friendly: If you want to make a big batch, this soup freezes beautifully. Just let it cool completely before transferring it to an airtight container. When you're ready to enjoy it, thaw in the fridge overnight and reheat on the stove.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 70mg
