Beef Taco Soup

Makes 12 servings; 1 cup each serving

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  • 1 onion
  • 1 bell pepper
  • 1 teaspoon oil
  • 1 pound ground beef
  • 1 15.5-ounce can pinto beans
  • 12 ounces frozen corn
  • 1 10-ounce can diced tomatoes with green chilies
  • 1 8-ounce can tomato sauce, no salt added
  • 1 7-ounce can salsa verde
  • 4 cups reduced sodium beef broth
  • 1 packet reduced sodium taco seasoning


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Peel and cut onion into medium pieces.
  3. Wash and cut bell pepper into medium pieces.
  4. Heat oil in large pot over medium high heat and cook onion and bell pepper until tender.
  5. Add ground beef to pot and cook until no longer pink, about 5 minutes. Drain beef and vegetable mixture and add back to pot.
  6. Rinse and drain beans.
  7. Add beans, corn, diced tomatoes with green chilies, tomato sauce, salsa verde, beef broth, and taco seasoning to the pot and bring to a boil. Turn heat down to simmer for 15 to 20 minutes stirring occasionally.
  8. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.