Taco Soup for One
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Ground beef, corn, black beans, and tomato simmered in a taco-seasoned broth, topped with cheddar.
Ingredients
- ½ tbsp olive oil
- 4 oz ground beef
- ½ cup chopped onion
- 1 garlic clove minced
- 1 tsp finely chopped jalapeño
- 1 tsp taco seasoning
- 1 cup low-sodium beef broth
- 1 small tomato chopped (approximately ⅓ cup)
- ¼ cup canned or frozen corn
- ¼ cup canned black beans rinsed and drained
- 1–2 tbsp shredded cheddar (optional)
Equipment
- saucepan
Directions
- Heat the oil in a 2-quart saucepan over medium-high heat for 30 seconds. Add the beef and cook for 3 to 4 minutes, breaking it up, until browned.
- Stir in the onion, garlic, and jalapeño and cook for 2 minutes.
- Sprinkle in the taco seasoning and stir for 30 seconds. Add the broth, tomato, corn, and black beans.
- Bring to a boil, then lower the heat and simmer for 15 minutes.
- Ladle into a bowl and top with cheddar, if you like.
Nutrition
Serving: 612g | Calories: 496kcal | Carbohydrates: 28g | Protein: 28g | Fat: 31g | Saturated Fat: 10g | Trans Fat: 1.3g | Cholesterol: 81mg | Sodium: 1218mg | Potassium: 1039mg | Fiber: 7.3g | Sugar: 7.2g | Vitamin A: 1578IU | Vitamin C: 23mg | Calcium: 92mg | Iron: 4.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ground beef counted as beef, 85% lean, raw, finely chopped jalapeño counted as raw jalapeño, taco seasoning counted as chili powder (one packet 28 g), tomato counted as tomatoes, ¼ cup canned or frozen corn (the first choice counted). Brands and portions vary, so use it only as an approximation.