One-Pot Beefy Taco Soup

Name: One-Pot Beefy Taco Soup with Mexican Cheese & Sour Cream
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Tomato; 2 tbsp Sour Cream; 4 tbsp Cream Cheese; 2 unit Beef Stock Concentrate; 1 Black Beans; 10 oz Ground Beef; 1 Tomato; 2 unit Scallions; 1 tbsp Mexican Spice Blend; 1 tbsp Southwest Spice Blend; 1/2 cup Mexican Cheese Blend; 1 tsp Hot Sauce; tsp Salt, tsp; tsp Black Pepper, tsp

with Mexican Cheese & Sour Cream

By Recipe0 System

A soup that tastes like tacos but is even easier to make? It’s not a culinary fantasy. This hearty, zesty soup is the real deal! Ground beef is cooked with warming spices then simmered with beans in a creamy tomato broth. Just like tacos, each bowl is finished with your favorite fixings:a sprinkle of Mexican cheese, cool dollop of sour cream, and a bright flurry of scallions. Grab your big spoon for this one, folks!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Tomato
2 tbsp Sour Cream
4 tbsp Cream Cheese
2 unit Beef Stock Concentrate
1 Black Beans
10 oz Ground Beef
1 Tomato
2 unit Scallions
1 tbsp Mexican Spice Blend
1 tbsp Southwest Spice Blend
1/2 cup Mexican Cheese Blend
1 tsp Hot Sauce
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Dice tomato into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Drain and rinse beans.
2

Heat a drizzle of oil in a medium pot over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with Mexican Spice, Southwest Spice, and a pinch of salt and pepper. TIP: If there’s excess grease in your pan, carefully pour it out.

Add tomato and scallions whites to pot. Cook, stirring constantly, until softened, 2-3 minutes more. Season with another pinch of salt and pepper.
3

Once veggies are softened, stir tomato paste and ¼ tsp sugar (½ tsp for 4 servings) into pot. Cook, stirring occasionally, until combined, 1-2 minutes.

Stir in stock concentrates, cream cheese, hot sauce, and 2½ cups water (4 cups for 4). Bring to a boil, then reduce heat to medium. Simmer, uncovered, 7 minutes (15 minutes for 4).
4

Stir beans into pot. Simmer, uncovered, 2-3 minutes more. Season with salt and pepper to taste.

Divide soup between bowls. Dollop with sour cream. Garnish with Mexican cheese and scallion greens. Serve.

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