Taco Soup

Ingredients

• 1 Tbsp olive oil
• 1 1/2 lbs lean ground beef
• 1 medium onion (finely chopped)
• 2 Tbsp Tomato Paste
• 3 garlic cloves (minced)
• 2 Tbsp taco seasoning (or more to taste)
• 1 tsp cumin
• 1/2 tsp paprika
• 3 cups beef stock (or chicken stock)
• 2 cans Rotel diced tomatoes and green chilis with their juice (original or spicy)
• 15 oz can beans (pinto or black beans, rinsed and drained)
• 15 oz can of corn (drained, or 1 cup frozen corn)

Instructions

1. Brown - Set a Dutch oven or heavy pot over medium heat and add oil. Add ground beef and onion and sauté, breaking it up with a spatula for 6-7 minutes or until beef is browned.
2. Spoon out excess fat if desired, leaving about 1-2 Tbsp.
3. Season - Add tomato paste, garlic, taco seasoning, cumin, and paprika, and then saute another minute until garlic is fragrant and spices have bloomed.
4. Add stock, Rotel diced tomatoes with their juice, drained beans, and drained corn. Bring to a boil, then reduce to a simmer, partially cover, and simmer for 15 minutes.
5. Serve - Season with salt, pepper, and more taco seasoning to taste if needed, and serve with your favorite toppings.