Taco Soup
with weeknight twice-baked potatoes
You never knew that ground beef could taste so good. This soup freezes well, so feel free to double the batch for more leftovers. We also show you a little shortcut trick to twice-"baked" potatoes so that you can enjoy this delicious side on any given weeknight. Paleo followers will be using sweet potatoes and almond meal.
Ingredients
- Garlic - 4 cloves, minced
- Onion - 1, diced
- Green pepper - 1, diced
- Green onions - 2 stalks, sliced
- Cooking oil - 1 Tbsp
- Lean ground beef - 1 lb
- Garlic powder - 1/2 tsp
- Cumin - 1 tsp
- Coriander - 1 tsp
- Paprika - 1/2 tsp
- Tomato sauce - 1 cup
- Diced tomatoes (28 oz / 794 g can) - 1 can, drained
- Water - 3 cups
- Tortilla chips -
- Russet potatoes - 2, halved
- Plain yogurt - 1/4 cup, any type
- Green onions - 1 stalk, sliced green parts
- Mexican cheese blend - 2 oz ((buy pre-grated or blocks of Jack, cheddar, colby and grate))
Nutrition Facts
Prep
- Potatoes - Halve and then score potatoes by using a paring knife to mark a grid in the potatoes (this is called scoring). Go as deep as you can without cutting through the skin. This will help the potato cook more quickly. Place them in a microwave safe dish. Add 2 tbs. (30 ml) of water, cover with a damp towel, and microwave for 8 to 10 minutes, until the inside is soft enough to scoop out
- Garlic / Onion / Green pepper / Green onions - Prep as directed
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Make
- Preheat oven to 400F (204C) degrees
- Heat a >5 quart (4.73 liters) Dutch oven over medium-high heat. Add oil and then garlic and white parts of green onions. Once you can smell the garlic, add in the onions and green peppers with a dash of salt. Saute until softened, ~3 minutes
- Add in ground beef with spices, some more salt, and tomato sauce. Cook for about 5 minutes and then add in diced tomatoes with water. Cover and bring to a boil and then simmer uncovered for about 20 minutes
- While soup is cooking, scoop filling out of the potatoes into a bowl. Use a kitchen towel or oven mitt if potatoes are hot still. Mash with yogurt, a handful of the chopped green onions (green parts), and a generous dash of salt
- Place on a foil lined sheet pan, cover with cheese, and bake for 15 minutes
- Season soup to taste. Feel free to use more salt, pepper, or even hot sauce. Garnish soup and potatoes with remainder of the green onions and use your chips to take heaping bites of your taco soup!
Nutrition Facts
Reviews
Ratings
22 reviews
The potatoes were delicious. The soup needed to be a thicker consistency and was a little watery for my taste.
0 HelpfulFollowed suggestions of others and used chicken broth, added corn, and added kidney beans. Was tasty with Frank's hot sauce, cheese, and avocado on top. Skipped potatoes. Seemed unnecessary.
0 HelpfulI would of liked it to be thicker. Also should have used others suggestions to use chicken stock.
0 HelpfulThis was fine- easy to throw together. I used crushed tomatoes instead of tomato sauce, threw in all of the can of diced tomatoes, so I just added 2 cups of water.
0 Helpful