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Taco Soup With Hominy

A hearty soup made from pantry staples like ground beef, beans, corn, and hominy, perfect for a fulfilling dinner.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lean ground beef
  • 1 medium onion, chopped
  • 1 can sliced olives
  • 1 14.5 oz can kidney beans
  • 1 14.5 oz can pinto beans
  • 1 14.5 oz can hominy substitute with green beans if desired
  • 1 14.5 oz can corn
  • 2 tablespoons canned jalapeños, chopped
  • 1 package taco seasoning
  • 2 14 oz cans fire-roasted tomatoes
  • 1/2 cup water
Optional Toppings
  • chopped cilantro
  • sour cream
  • tortilla chips

Method
 

Preparation
  1. Brown the ground beef in a large pot over medium-high heat, breaking it apart until fully browned and no pink remains. Drain off any excess fat.
  2. Add the chopped onion and taco seasoning to the pot, sautéing for 2 to 3 minutes until fragrant and the onion has softened.
Cooking
  1. Open all canned ingredients and add them to the pot along with their juices.
  2. Pour in the half cup of water, stir, and bring the mixture to a rolling boil.
  3. Once boiling, reduce heat to low, cover, and let simmer for 1 hour, stirring occasionally.
Serving
  1. Ladle the soup into bowls while hot. Add your favorite toppings before serving.

Notes

This soup freezes well and tastes even better the next day. Store leftovers in airtight containers for up to 4-5 days in the refrigerator.