If you keep cooked ground beef and sautéed onions in your freezer, you can have this easy soup on the table in under 15 minutes.
While we use canned beans and tomatoes, if you have the time and want a less expensive option, you can use cooked dried beans. You’ll have extra cooked beans for the freezer, saving money over buying canned beans each time you need them.
If you aren’t using our method of cooking ground beef to stock the freezer, consider that it takes less time to cook 5 lbs. of ground beef all at once than it does to cook 1 lb. of ground beef 5 separate times. You’ll do less dishes, save on freezer space (cooked meat takes up far less room than raw), and save time.
Combining this method with stocking your freezer when you find a good price on ground beef can save you money as well. If you do no other bulk cooking, stocking cooked ground beef and cooked chicken when it’s on sale results in major time and money savings.
Quick & Easy Mexican Style Soup
Ingredients
- 1 lb. cooked ground beef
- ½ cup onion, chopped
- 3 cups water
- 2 16 oz. cans light kidney beans, undrained
- 2 16 oz. cans stewed tomatoes, diced
- 2 8 oz. cans tomato sauce
- 2 Tbsp taco seasoning mix
Additional condiments as desired:
- avocado, peeled, pitted, and chopped
- shredded cheddar cheese
- sour cream
- tortilla chips
Instructions
- Place ground beef and onion in a soup pot and cook until beef is reheated and onion is tender.
- Add water, undrained tomatoes, kidney beans, tomato sauce, and taco seasoning mix. Simmer, covered, until hot.
- Add cheese, sour cream, avocado, and tortilla chips to soup if desired. Add jalapenos or salsa for a spicier soup.
Notes
Nutrition
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Blossom Smith
I’ve never made my own refried beans; they look and sound delicious! We’re such fans of cumin in my house so I’m sure these would be a big hit. Will have to make soon!